Bisque of Curried Pumpkin, Crawfish and Corn
Dive into Louisiana with Houmas House Crawfish Soup!
Craving a taste of the bayou? Look no further than this incredible Houmas House Crawfish Soup! This isn’t just a soup; it’s a culinary journey to Louisiana, packed with rich flavors and the sweet taste of crawfish. Perfect for a cozy dinner or a special occasion, this recipe brings the warmth and hospitality of Southern cooking right to your kitchen.
This soup is a delightful blend of sweet and savory, with a subtle spice that will leave you wanting more. The combination of fresh vegetables, Steen’s cane syrup, and fragrant curry powder creates a unique flavor profile that perfectly complements the delicate sweetness of the crawfish. The pumpkin adds a creamy texture and a hint of earthiness, making this soup truly unforgettable.
What makes this soup special?
- Authentic Louisiana Flavor: We’ve captured the essence of Louisiana cuisine with key ingredients like crawfish, Steen’s cane syrup, and a blend of aromatic vegetables.
- Unique Spice Blend: The addition of curry powder might seem unexpected, but it adds a wonderful depth of flavor that elevates this soup to the next level.
- Creamy & Comforting: The pumpkin and heavy cream create a luxuriously smooth and comforting texture.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or simply craving a comforting meal, this soup is sure to impress.
Tips for Success:
- Fresh is Best: While frozen crawfish tails can be used, fresh crawfish will provide the best flavor.
- Don’t Skip the Cane Syrup: Steen’s cane syrup is a key ingredient that adds a unique sweetness and depth of flavor. It’s different than molasses or other sweeteners.
- Adjust the Spice: Feel free to adjust the amount of curry powder to your liking.
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully.
Frequently Asked Questions:
Q: Can I use frozen crawfish tails?
A: Yes, you can! Just make sure to thaw them completely before adding them to the soup.
Q: What if I can’t find Steen’s cane syrup?
A: While Steen’s cane syrup is ideal, you can substitute with dark brown sugar, but the flavor won’t be quite the same.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day ahead of time. The flavors will actually develop even more overnight. Just reheat gently before serving.
Q: Is this soup spicy?
A: It has a mild warmth from the curry powder, but it’s not overly spicy. You can add a pinch of cayenne pepper if you prefer a spicier soup.
Get ready to transport your taste buds to Louisiana with this incredible Houmas House Crawfish Soup! It’s a recipe you’ll make again and again.
Houmas House Crawfish Soup
Ingredients
- 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
- to taste salt
- to taste pepper
Instructions
- 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.
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