Crab & Pumpkin Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Tablespoon SMART BALANCE BUTTERY SPREAD™ or BUTTER¾ cup LEEK, white and light green part, thinly sliced 1 15 oz can Libby's PUMPKIN PUREE 2 ½ cups CHICKEN BROTH, FAT FREE/REDUCED SODIUM ½ teaspoon GROUND CARDAMOM or CURRY POWDER ⅛ teaspoon CAYENNE PEPPER 6 oz FLAKED CRABMEAT
¼ cup drained, thickened NONFAT YOGURT [To thicken use nonfat yogurt, place it in a paper towel-lined strainer and let the water leak out into a stainless steel bowl. ]
Melt butter 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 sour cream and reserved leeks. Makes 4, 7 oz servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MARTCHANTILLY.
Melt butter 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 sour cream and reserved leeks. Makes 4, 7 oz servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MARTCHANTILLY.
Nutritional Info Amount Per Serving
- Calories: 80.0
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 90.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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