Pumpkin, Crab & Mushroom Bisque Recipe

sweat vegetables

In a large heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil and 2 tbs butter over medium heat until foaming. Add the diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, thyme and bay leaf and cook 1 more minute until fragrant.

make roux

Push the vegetables to the side or create a small well in the center. Add remaining 1 tbs butter. Sprinkle the flour over the vegetables and butter and stir constantly for 1–2 minutes to cook off the raw flour taste and form a light roux coating the aromatics.

sauté mushrooms

In a separate skillet, heat 1 tbs butter over medium-high. Add sliced mushrooms and a pinch of salt. Cook without crowding until they release liquid and brown, 6–8 minutes. If using, add 2 tbs dry sherry or white wine, scrape up browned bits and cook until liquid evaporates. Transfer mushrooms into the soup pot with the aromatics.

add crab

Gently fold 10 oz lump crab meat into the pot after the soup has simmered for a bit (see next section). Reserve a few teaspoons of crab for garnish if desired. If crab is particularly delicate, add at the end to heat through rather than simmer hard.

add pumpkin and stock

Stir the pumpkin puree into the roux-coated vegetables and mushrooms until well combined. Slowly whisk in 3 cups chicken or seafood stock until smooth. Bring the mixture to a gentle simmer over medium heat.

simmer

Reduce heat to low and simmer, uncovered, 12–15 minutes to allow flavors to marry and the flour to thicken the bisque. Stir occasionally to prevent sticking. Remove and discard the bay leaf.

blend (optional for silky texture)

For a very smooth bisque, use an immersion blender directly in the pot and purée until velvety, about 1–2 minutes. Alternatively, carefully transfer in batches to a blender and purée, returning soup to the pot. If you prefer a chunkier texture, skip blending.

adjust texture

After blending (or not), stir in the heavy cream and milk. Warm gently over low heat—do not boil. Taste and add nutmeg, smoked paprika, black pepper and 1 to 1 1/2 tsp kosher salt, adjusting to preference. If the soup is too thick, whisk in additional stock or milk 2 tbs at a time to reach desired consistency.

finish with crab and lemon

If you reserved crab for garnish, add the bulk of the crab to the pot just to heat through for 2–3 minutes (avoid prolonged simmering to keep lumps intact). Stir in 1 tbs fresh lemon juice to brighten flavors.

serve

Ladle the bisque into warmed bowls. Top each bowl with reserved crab, a sprinkle of chopped chives or parsley, a crack of black pepper, and an optional drizzle of truffle oil or extra cream. Serve immediately.