HomeRecipesBisque of Curried Pumpkin, Crawfish and Corn

Bisque of Curried Pumpkin, Crawfish and Corn

A signature dish by Chef Jeremy Langlois at Houmas House Plantation, this soup would make a decadent dinner any night of the week.

1 cup olive oil
2 cups onions, chopped
1 cup bell pepper, chopped

1 cup celery, chopped
1/2 cup garlic, chopped
1 cup flour
1 cup Steen’s cane syrup
1/4 cup curry powder
2 quarts crawfish stock
1 14 oz. can unsweetened pumpkin
2 cups fresh corn kernels
1 lb. Louisiana crawfish tails
1 cup heavy whipping cream
Salt and pepper to taste

In a large pot, heat olive oil over medium-high heat, then add onions, bell pepper, celery and garlic. Cook until translucent, about 10 minutes. Stir in flour and cook for 2 minutes. Stir in cane syrup, curry powder, crawfish stock, corn and crawfish tails. Whisk in pumpkin and bring to a boil, then simmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Serves 12.

Recipe courtesy of Houmas House. To find out more about Louisiana plantation country, visit our Travel section.

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