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Creamed Corn and Crab Pumpkin Soup

 

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Creamed Corn and Crab Pumpkin Soup
 

 

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Recipe

Creamed Corn and Crab Pumpkin Soup

Sometimes, a delicious and unique recipe only needs a few simple and healthy ingredients. In this case, all of the items came right out of my pantry and freezer and I’ll bet you have similar inspiration in your own kitchen! This dish is definitely a new healthy Fall favorite for me and might even pop up at my Thanksgiving table.

Times

  • Ready Time : 0 min

Servings

4 Servings

Ingredients

  • 15 ounce can creamed style sweet corn
  • 15 ounce can pure pumpkin puree
  • 3/4 teaspoon chili jalapeno powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried sage
  • 1/2 cup water
  • 1 cup imitation crab meat chopped
  • fresh cracked salt and pepper to taste

Directions

1. Add the canned creamed corn and pure pumpkin to a pot, then add the spices. You can add a little more or a little less of each spice based on the level of heat you prefer. You can find chili jalapeno powder at http://wholespice.com/.

2. As the mixture begins to heat up, add around 1/2 cup water, maybe a little more, to thin the soup. Just like with the spices, add the amount of water based on the thickness you prefer for your soup.

3. Add some fresh cracked salt and pepper to taste. Once the soup had the perfect flavor and texture for your liking, add the chopped imitation crab and carefully stirred. And that’s it!

About Melinda Strauss

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Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

 

comments

 

One Response to Creamed Corn and Crab Pumpkin Soup

  1. Made this tonight, I had fresh corn so I turned it into creamed corn and mixed in the pumpkin and used Sriracha for the spice and it needed some salt, but was amazing and so easy. Only problem was the kids didn’t like it.

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