Creole Pumpkin Lobster Soup

Fall is upon us and it's time to break out my favorite soup recipes! Pumpkin is a very underrated and underused fruit (yes, it's a fruit...I just asked). It can be used in an assortment of recipes ranging from Soups and casseroles, to cookies and cakes. This is one of my favorite uses of the pumpkin because it also involves Lobster! As usual, you can also use Crab, Shrimp, or any other seafood you like in this!

Ingredients

• 4 sugar pumpkins, halved and seeded
  
• 6 tablespoons extra-virgin olive oil
  
• Kosher salt and freshly ground pepper
  
• 5 (1 pound) lobsters
  
• 4 ounces unsalted butter
  
• 1 large white onion, chopped
  
• 2 garlic cloves
  
• 1 thyme sprig
  
• 1 rosemary sprig
  
• 1 bay leaf
  
• 1 cup medium-dry white wine
  
• 1/2 cup creme fraiche
  
• 1 1/2 teaspoons garlic powder
  
• 1 1/2 teaspoons onion powder
  
• 1 teaspoon cayenne pepper
  
• 1 teaspoon dry mustard
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon freshly grated nutmeg
  
• 1/4 teaspoon cinnamon
  
• 1/4 teaspoon ground cloves

Directions
Preheat the oven to 350 degrees F. Drizzle the pumpkin halves with 2 tablespoons of the olive oil and season with salt and pepper. Wrap each half tightly in foil and bake on a large cookie sheet for 1 hour and 15 minutes, or until tender. Let cool slightly, and then scoop the pumpkin flesh into a bowl. Meanwhile, bring a stockpot of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the lobsters. Cover and cook over high heat for 3 minutes. Using tongs transfer the lobsters to the ice water and let cool. Twist off the heads and reserve. Crack the claws and remove the meat in 1 piece. Using a heavy knife, halve the lobster tails lengthwise, cutting through the meat and the shells. Remove the dark intestinal veins from the tails. Transfer the lobster tails and the claw meat to a large baking sheet; refrigerate. Clean out the lobster heads with a spoon and return the shells to the stockpot. Simmer the shells for 30 minutes, skimming frequently. Strain the lobster stock through a fine sieve and reserve 8 cups. In a soup pot, melt 4 tablespoons of the butter. Add the onion, garlic, thyme, rosemary and bay leaf. Cook over moderate heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the cooked pumpkin and the wine and simmer until the wine has reduced by half, about 5 minutes. Add 6 cups of the lobster stock and simmer for 30 minutes. Remove and discard the herb sprigs and bay leaf. In a food processor or blender, puree the soup with the creme fraiche. Return it to a clean pot. Add enough of the remaining 2 cups of lobster stock to make the soup velvety; season with salt and pepper. Mix 1 tablespoon of kosher salt with 2 teaspoons of pepper and the garlic powder, onion powder, cayenne, dry mustard, cumin, nutmeg, cinnamon and cloves. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the lobster tails, cut sides down, and cook over high heat until the shells begins to brown, 3 minutes. Reduce the heat to moderate, turn the tails and add the remaining 4 tablespoons of butter and the spice mixture. Cook the tails for 2 minutes, basting them with the spice butter. Transfer the tails to a plate and remove the meat from the shells. Add the lobster claws to the skillet and baste with the spice butter, 2 minutes per side. Add the claws to the tails on the plate. Bring the soup to a simmer. Ladle into warmed bowls and garnish each serving with a lobster tail half and a claw
Source:Pumpkin Soup

Scallop Corn Chowder

Next to lobster, I think sea scallops are my favorite seafood. Scallops are so sweet and versatile, there is literally no end to the recipes you can create with them! Try this soup recipe when the weather gets a little nippy. It's sure to warm you inside and out!

Ingredients

• 5 slices bacon (4 ounces), cut into a small dice
  
• 1 1/2 pounds sea scallops (about 16), patted dry
  
• 3/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 small yellow onion, thinly sliced into half-moons
  
• 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  
• 1/2 cup dry white wine
  
• 1 cup chicken broth
  
• 1/2 cup heavy cream
  
• Kernels from 2 ears of corn (about 1 cup)
  
• 1/4 cup chopped flat-leaf parsley

Directions
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Source:Soup

Dungeness Crab Pot

This crab recipe is so elegant and easy to prepare. Most of my recipes can use any type of crab you like best, but this one needs to be prepared with dungeness crabs.

Ingredients

• 1 can (14 oz.) reduced-sodium chicken broth
  
• 3/4 cup dry vermouth
  
• 2 tablespoons butter or margarine (optional)
  
• 2 tablespoons chopped parsley
  
• 1 tablespoon soy sauce
  
• 1 tablespoon lemon juice
  
• 1 tablespoon minced garlic
  
• 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked

Directions
In a 6-8 quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes. Spoon crab pieces into wide bowls; ladle broth over crab.
Source:Crabby Pot

Crab & Asparagus Soup

I'm usually not a fan of asparagus, but if you combine it with sweet succulent crab meat, It's amazing! I prefer to use Johna Crab Meat in this recipe, but use whatever you see fit!

Ingredients:

• 1/2 pound fresh asparagus
  
• 1 tablespoon vegetable oil
  
• 2 tablespoons finely chopped shallots or onion
  
• 1 tablespoon finely chopped garlic
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 cups chicken broth
  
• 2 teaspoons cornstarch
  
• 2 tablespoons water
  
• 1 egg, well beaten
  
• 1/4 pound cooked Jonah crab meat
  
• 2 tablespoons thinly sliced green onion

Directions:
Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt, and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, 1 to 2 minutes. Add the broth and bring to a boil. In a small bowl, combine the cornstarch and water, stirring it to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, letting it swirl to form lacy shreds in the hot broth. Add the crab meat and stir well. Sprinkle in the green onion, remove the soup from the heat, and serve hot or warm.
Source:Asparagus Soup