Curried Pumpkin Bisque - Country Roads Magazine

Ingredients

• 1 cup olive oil
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 1/2 cup minced garlic
• 1 cup all purpose flour
• 1 cup Steen’s cane syrup
• 1/4 cup curry powder
• 2 quarts crawfish stock or shellfish stock
• 1, 14-ounce can unsweetened pumpkin puree
• 2 cups fresh corn kernels
• 1 pound peeled Louisiana crawfish tails
• 1 cup heavy cream
• salt and pepper, to taste