Pumpkin Coconut Seafood Soup

Name: Pumpkin Coconut Soup w/Imitation Crab Recipe | Louis Kemp | Recipes | Trident Seafoods
Yield: 8 servings
Ingredients: 1 package (8 oz) Louis Kemp Crab Delights, Flake or Chunk style; 2 tablespoons coconut or vegetable oil; 1 large sweet onion, finely chopped; 3 tablespoons jarred Thai green curry; 1 can (15 oz) unsweetened pumpkin; 1 can (15 oz) coconut milk, shaken; 3 cups vegetable broth or water; 2 tablespoons lime juice; 2 teaspoons fish sauce; Salt and pepper; Pinch of cayenne; 1 Fresno chili pepper, seeded and finely julienned; 2 tablespoons chopped cilantro

35 minutes 8 servings

Ingredients

1 package (8 oz) Louis Kemp Crab Delights, Flake or Chunk style
2 tablespoons coconut or vegetable oil
1 large sweet onion, finely chopped
3 tablespoons jarred Thai green curry
1 can (15 oz) unsweetened pumpkin
1 can (15 oz) coconut milk, shaken
3 cups vegetable broth or water
2 tablespoons lime juice
2 teaspoons fish sauce
Salt and pepper
Pinch of cayenne
1 Fresno chili pepper, seeded and finely julienned
2 tablespoons chopped cilantro

Directions

Heat oil in a large saucepan over medium-high heat.
Add onion and cook until softened, about 8 minutes.
Stir in curry, pumpkin, coconut milk and broth and bring to a boil. Reduce heat to a simmer and cook uncovered 15 minutes.
Puree with an immersion blender or transfer to a blender and blend carefully until smooth. Return to saucepan and reheat.
Stir in lime juice, fish sauce and season with salt and pepper and cayenne.
To serve, divide Crab Delights® between 8 warmed serving bowls. Ladle soup into bowls and serve topped with the Fresno chili and cilantro.