Crawfish-Pumpkin Soup With Bleu-cheese Crostini

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I used to make a crawfish-pumpkin bisque for Thanksgiving every year, but I lost the recipe.  I decided to revisit this whole idea for the blog but upped my game and went up a few notches.

I taste-tested this on several family members, and it was a huge hit!  I hope you can impress your guests with this dee-lish dish for your friends and family this holiday season!fullsizeoutput_365d.jpeg

I decided to roast a kobocha squash pumpkin for its bright orange color and sweetness instead of using canned pumpkin. But, you could definitely use a butternut squash or a pie pumpkin, too. fullsizeoutput_3660.jpegfullsizeoutput_3665.jpegfullsizeoutput_3666.jpeg

To make this:

Preheat the oven to 425 degrees.  Cut off the sides of the pumpkin.  Cut the pumpkin into 1/2 inch pieces.  Pour 1 tablespoon olive oil over pieces in a roasting pan.  Sprinkle with 1/4 teaspoon salt and 7 cranks of freshly cracked pepper.  Stir and roast for 12 minutes or until soft. fullsizeoutput_3667.jpeg

While the pumpkin is roasting, saute’ 1 cup of chopped celery and 1 chopped onion in 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until translucent, about 3 minutes.  Add 2 cloves of chopped of garlic and cook for 1 more minute. fullsizeoutput_3668.jpegfullsizeoutput_3669.jpegfullsizeoutput_366afullsizeoutput_366bfullsizeoutput_366c

Add roasted pumpkin and 3 cups of chicken broth.  Bring to a boil, reduce to simmer, and cover and cook for 15 minutes.  Either with an immersion blender or a regular blender, blend everything together.fullsizeoutput_3674.jpegfullsizeoutput_3675.jpeg

Rinse and drain crawfish tails.  Add 1 cup whipping cream and crawfish tails.  Bring heat up to boil and reduce again to simmer.  Season with 1 teaspoon of Slap Your Mama and salt and pepper, to taste.fullsizeoutput_3677fullsizeoutput_3678.jpegfullsizeoutput_3679fullsizeoutput_367a

Meanwhile, cut pie pumpkin tops off.  With a spoon, scrape out seed and pulp.  Wash pumpkins and dry.  Ladle soup into pie pumpkins and drizzle with truffle oil. fullsizeoutput_367ffullsizeoutput_3680.jpegfullsizeoutput_3681fullsizeoutput_367efullsizeoutput_3682.jpeg

Serve with blue cheese crostini. fullsizeoutput_366efullsizeoutput_366f.jpeg

For the blue cheese crostini, bring 1/4 ounce of quality blue cheese and 8 ounces of cream cheese to room temperature.  Mix together in a bowl.  Add salt and pepper to taste.fullsizeoutput_3670.jpeg

Preheat oven to 425 degrees.  Cut a French baguette into medallions.  Brush each side of the medallions with olive oil.  Sprinkle with salt and pepper. fullsizeoutput_3672.jpegfullsizeoutput_3673fullsizeoutput_3676.jpeg

Bake for 10 minutes or until slightly toasted.  Spread blue cheese mixture over each medallion and top with a few toasted pumpkin seeds. fullsizeoutput_367c.jpegfullsizeoutput_367b.jpegfullsizeoutput_367d.jpeg

Serve along with crawfish-pumpkin soup.fullsizeoutput_3685.jpegfullsizeoutput_3687.jpegRecipe:

Soup

8 servings)

4 cups of fresh pumpkin, cut in 1/2 inch cubes

1 cup chopped celery

1 onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

3 cups chicken broth

1 cup whipping cream

truffle oil

1 pound crawfish tails, rinsed and drained

1 French baguette

1/2 bleu cheese

8 ounces cream cheese

toasted pumpkin seeds

1 tsp. Slap Your Mama

salt and pepper

Preheat oven to 425 degrees.  Drizzle 1 tablespoon of olive oil over pumpkin.  Sprinkle with salt and pepper.  Bake for 12 minutes or until soft.

In a pot, melt butter and 1 tablespoon of olive oil over medium heat.  Saute’ celery and onions until translucent.  Add garlic and saute’ 1 more minute.  Add roasted pumpkin and chicken broth. Bring to a boil, reduce to simmer, cover and cook for 15 minutes.

Either with an immersion blender or a regular blender, blend everything together until smooth.

Add Slap Your Mama, whipping cream, crawfish tails, and salt and pepper to taste.  Bring back to a boil and reduce to a simmer for five more minutes.

Drizzle with truffle oil when serving.

Bleu-cheese Crostini

1 baguette

1/2 pound bleu cheese

8 ounces cream cheese

toasted pumpkin seeds

olive oil

salt and pepper to taste

Bring cheese to room temperature.  Mix together.  Salt and pepper to taste.

Cut baguette into medallions.  Brush both sides with olive oil.  Sprinkle with salt and pepper.  Bake at 425 degrees for 10 minutes.

Spread bleu-cheese mixture over each medallion.  Sprinkle with toasted pumpkin seeds.fullsizeoutput_3684

Bon Appetit!

Toodle-oo,

Melanie

HNOTD:  Anonymous Santa Claus Pays Off All Layaway Items at A Vermont Walmart

3 thoughts on “Crawfish-Pumpkin Soup With Bleu-cheese Crostini

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