Place a large stock pot over medium-high heat and dry toast the curry for about 5 seconds. Be careful not to burn it.
Place the vegetable oil in the pot immediately. Add the onions and celery, cover and allow to cook for 10 to 12 minutes or until the vegetables are tender, stirring occasionally.
Add the red bell peppers, cover and cook until tender, about 5 to 7 minutes.
Add garlic and ginger. Mix well.
Add the shrimp base, crushed tomatoes and brown sugar. Mix well.
Add the anchovies, Sriracha, milk and salt. Mix well and bring to a boil.
Add the Coco Lopez and simmer for 5 minutes.
Add the pumpkin puree, bring to a boil and simmer for 5 minutes.
Remove from heat and mix in the cream, lime juice and unsweetened coconut milk.
Puree in a blender.
Once the soup is pureed, add the crabmeat. Do not puree the soup with the crabmeat.
Finish each bowl with toasted almond slices and a dollop of cream.
Yields ¾ gallon.
Originally Submitted
11/5/2013
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