Crawfish and Corn Bisque with Curried Pumpkin | Louisiana Kitchen & Culture

Ingredients

• 1 cup olive oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1/2 cup chopped garlic
• 1 cup flour
• 1 cup Steen’s cane syrup
• 1 teaspoon curry powder
• 2 quarts crawfish stock
• 14 oz. can of unsweetened pumpkin
• 2 cups fresh corn kernels
• 1 lb. peeled Louisiana crawfish tails
• 1 cup heavy cream
• Salt to taste
• Pepper to taste