Curried Pumpkin Soup, Crawfish and Corn | Cruise Scoop

Ingredients

• 1 cup olive oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• ½ cup chopped garlic
• 1 cup flour
• 1 cup Steen’s cane syrup
• ¼ cup curry powder
• 2 quarts crawfish stock
• 1 14 oz. can of unsweetened pumpkin
• 2 cups fresh corn kernels
• 1 lb. peeled Louisiana crawfish tails
• 1 cup heavy whipping cream
• Salt to taste
• Pepper to taste