Pumpkin/Crab Bisque

1 big or 2 small cans of canned pumpkin
3 14oz cans of chicken or vegetable broth
1 lb crabmeat, picked for shells
1/2 cup dry sherry
1 pt half/half
1 carrot, diced
1 stalk celery, diced
1 medium onion, diced
2 cloves garlic, crushed
1/2 tsp ground thyme
Olive Oil
Garam Masala to taste OR cinnamon if curry tones don't work for you
Sugar, Salt and Pepper to taste

Saute onion, carrot, celery and garlic in olive oil until very, very soft. Toss the thyme in and stir.
Deglaze pan with a can of broth, and puree with a stick blender or stand-up blender.
Transfer all that to a crockpot on low. Add pumpkin and remaining broth.
Start with 1/2 TB of garam masala (or cinnamon), and adjust that tone from there.
Start with 1 TB of salt, and adjust that tone from there.
Start with 1 TB of black pepper, and adjust that tone from there.
Start with 2 TB of sugar, and adjust that tone from there.
Add sherry.
Let this percolate on low for a few hours, then go back and readjust whatever tones you need to.

1/2 hour before serving, add half/half and crab. Stir, and warm through.

Serves about 12.

Thanks to the Bunny Hutch.
http://fluffthebunny.livejournal.com/247052.html

Number of Servings: 12

Recipe submitted by SparkPeople user ESHRINER.