Creamy Pumpkin And Crab Soup

• 1 small ripe pumpkin - peeled & cubed
• 5 grains of garlic - peeled & crushed
• 1/2 lemon
• 1 habanero pepper (optional)
• 16oz lump crab meat
• 10 basil fresh leaves
• 1/2 cup of low-fat cream
• 1 can of cream of mushroom soup
• 1 cup water (retained after boiling pumpkin)
• 1 tablespoon of Old Bay seasoning
• 1 teaspoon ground coriander
• cracked black pepper
• cracked red pepper to taste
• salt to taste
• parsley to garnish

1. Boil pumpkin cubes until fully tender. Drain but keep one cup of water aside.
2. In a blender, puree garlic, basil, habanero pepper (optional), cream and soup. And pumpkin and puree.
3. Empty into a soup pot, add crab and sqeeze lemon through a sieve over crab. Simmer on low heat for about 10 minutes cover to avoid splashing. Add Old Bay,coriander, black and red pepper to taste and salt to taste. Simmer for an additional 10 minutes. Serve hot and garnish with parsley.

pumpkin, garlic, lemon, pepper, crab meat, fresh leaves, cream, cream of mushroom soup, water, bay seasoning, ground coriander, cracked black pepper, cracked red pepper, salt, parsley

Taken from www.epicurious.com/recipes/member/views/creamy-pumpkin-and-crab-soup-50047214 (may not work)