Crab and Pumpkin Bisque

By pattie_d

Ingredients

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Servings: 4 generous cups
• Calories: 157 per serving
• Percent from Fat: 32%
• 1 tablespoon unsalted nonhydrogenated margarine, such as Smart Balance
• 1 large leek, white and light green part thinly sliced (3/4 cup)
• 1 (15 oz.) can pumpkin puree, such as Libby's brand
• 2 1/2 cups low salt chicken broth
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper
• 6 oz. lump crabmeat
• 1/4 cup drained, thickened nonfat yogurt, such as Fage
• Optional garnishes: toasted pumpkin seeds, dried cranberries

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Melt margarine in a large heavy saucepan over medium-high heat. Add leek and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to a small bowl and set aside. Add pumpkin, broth, cardamom and cayenne pepper to same saucepan, mixing well. Bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes. Stir in crabmeat and heat through. Ladle into shallow bowls and top with yogurt and reserved leeks. Garnish as desired.

Substitutions;
Substitute Sweet butter for margarine
Curry powder may replace the cardamom and a (6 oz.) pouch refrigerated white crabmeat (such as Blue Star brand) may replace the lump crabmeat.

Culinary Taste Tip
When cooking with pumpkin, try smaller sweeter varieties called Small Sugar or Baby Pam pumpkins. Leave the larger ones for carving.

Culinary Technique Tip
To thicken nonfat yogurt, place it in a paper towel-line