Recipe: Pumpkin and Crab Soup

How can it be Thanksgiving without at least one pumpkin dish? Executive chef Jason Campbell is here to share his bold creative take on pumpkin soup. Warm, inviting and filled with crab meat, this dish is a sure-fire crowd-pleaser recipe that you can make at home and impress even the most discerning foodie at your holiday table.

Pumpking and Crab Soup

Yield: 6-8

3 tablespoons olive oil
3 cloves garlic, crushed
2 leeks, white parts, chopped
1 white onion, chopped
1 celery stalk, chopped
¼ teaspoon cayenne
Leaves from 1 sprig thyme
1 pound pumpkin, peeled, seeded and cubed
1 large Yukon gold potato, peeled and cubed
1 ½ quarts basic chicken stock
1 cup heavy cream
2 tablespoons butter
2 cups jumbo lump crab meat
2 table spoons minced fresh chives


  1. Heat the olive in a large heavy bottom pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper, and thyme and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potatoes, and chicken stock and simmer until the potatoes are soft, about 30 minutes.
  2. Remove the soup from the stove, puree in a blender until very smooth. Strain through a fine mesh strainer back into the pot. Add the cream and keep on warm
  3. Melt the butter in a small skillet, over low heat add the crabmeat, and heat until is completely warmed through (take care not to break up the crab too much). Remove the crab and season with salt and pepper
  4. Ladle the pumpkin soup into the individual bowls, then put a large spoonful of crab into each bowl.