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This creamy pumpkin crab bisque is rich, smooth, and filled with sweet lump crab and a touch of pumpkin that feels just right for fall. It’s one of those recipes that makes you pause after the first bite and say, “Oh yes, this one’s going on repeat.” Simple to make and special enough to share, it’s the kind of soup that surprises people—in the best way.
Why you’ll love this Pumpkin Crab Bisque
I first tried a pumpkin crab soup at Grillsmith and immediately knew I wanted to create my own spin on it. It reminded me of flavors I grew up loving. My mom is from Baltimore, and every time we visited, stopping at Phillips Seafood was a must, especially for their crab cakes and rich she‑crab soup.
While this bisque is a bit different, it carries many of those same comforting, coastal Chesapeake flavors I remember so well. I wanted to use pumpkin (like the restaurant did)—it gives it a smooth, earthy base without being overly sweet and definitely no “pumpkin spice” vibe going on. It simply adds body and warmth in the best way. Using Phillips seafood seasoning in this recipe was a must because it gives the perfect taste I was going for. I know many of you already have Old Bay in your spice cabinet, and that works beautifully here too.
Here’s what makes it special:
❥Flavor that’s crave-worthy: The sweetness of pumpkin blends beautifully with the delicate flavor of crab and the kick of Chesapeake-style seasoning.
❥ Creamy and smooth texture: Thanks to the pureed veggies and heavy cream, it’s silky without being too heavy.
❥ Quick and easy: From stovetop to table in about 30 minutes—no complicated steps.
❥ A crowd-pleaser: Whether you serve it as a starter for the holidays or a cozy dinner, it always feels special.
❥ Year-Round delicious: While this soup has pumpkin and usually you think of fall, you’ll want this one all soup season long!
NikkiIngredients Needed for Crab Bisque Soup
- Butter & avocado oil: Give you richness and sauté depth. If you don’t have avocado oil, olive oil works.
- Celery, onion, garlic: The flavor base—don’t skip.
- Seafood stock: It’s key to the “sea” flavor that complements the crab.
- Pumpkin puree: Use canned 100% pumpkin (not pumpkin pie filling) or homemade puree.
- Heavy cream: For that extra luxurious texture. You can lighten it a little if needed.
- Phillip’s seafood seasoning / Old Bay: Adds that classic coastal spice.
- Curry powder & white pepper: Offer subtle warmth and depth (black pepper works if you don’t have white).
- Lump crab: The star, so go for good quality (fresh or quality refrigerated) for the best texture and flavor.
- Kosher salt: Adjust based on your broth and crab’s inherent saltiness.
How To Make Pumpkin Crab Bisque
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté the base
In a large soup pot or Dutch oven over medium heat, melt 2 tablespoons of butter with avocado oil. Add the diced onion and celery and sauté until soft and fragrant, about 2–3 minutes.
Stir in the minced garlic and cook for another minute.
Step 2 | Blend for a silky texture
Remove the pot from the heat and transfer the sautéed veggies to a heat-proof blender. Add a splash of seafood stock and blend until smooth. (Let it cool slightly if needed.) This makes the base extra creamy.
Step 3 | Build the bisque
Pour the blended mixture back into the pot. Add in the rest of the seafood stock, pumpkin puree, heavy cream, remaining butter, seafood seasoning, curry powder, and white pepper. Stir everything together until smooth and creamy.
Step 4 | Add the crab and simmer
Gently fold in the lump crab meat. Let the bisque simmer on low heat for about 20–30 minutes. Stir occasionally and adjust seasoning to taste.
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Step 5 | Thicken with Cornstarch Slurry
Add the cornstarch slurry during the last 15 minutes of cooking: In a small bowl, mix the cornstarch and water with a fork or whisk until smooth and completely dissolved.
Pour the slurry into the bisque and stir until well combined. Let it continue to cook for the last 10 to 15 minutes, until it thickens slightly and takes on that classic bisque texture. You can add a little more slurry if you prefer a thicker consistency.
Step 6 | Serve and enjoy
Ladle into bowls and, if you’re feeling fancy, top with a little extra crab and a sprinkle of seafood seasoning. Serve with crusty bread or a crisp salad on the side.
Variations and Substitutions for Crab Bisque with Pumpkin
- Spice kick: Add a pinch of cayenne or smoked paprika if you like a little heat.
- Different crustacean: Substitute shrimp or lobster (if affordable) instead of crab.
- Pumpkin shell presentation: For special occasions, serve the bisque in mini hollowed‑out pumpkins.
- Lighter version: Use half‑and‑half instead of full heavy cream, or reduce the cream amount by one‑quarter.
- Vegetarian twist: Skip the crab and use vegetable stock. Stir in roasted pumpkin seeds or sautéed mushrooms for texture.
Recipe FAQs
Ye. Bake or steam a sugar‑type pumpkin until tender, scoop the flesh, and puree it until smooth. It will take more prep time
Once the crab is heated through and the soup is simmering for at least a few minutes, the seafood is safe. Always be sure the fresh crab is properly handled and stored. For safety tips regarding seafood, refer to food safety authorities.
What to Serve with Copycat Grillsmith Crab Bisque
This bisque is rich and satisfying, so I like to keep the sides simple and fresh. My Fall Harvest Salad is a perfect match because it brings crunch and brightness that beautifully balance the creamy soup. A warm loaf of crusty bread or a few slices of sourdough are great for dipping. And if you’re keeping it classic, a handful of oyster crackers on top brings that old-school touch I always loved growing up.
Whether you’re serving this as a starter or the main course, these sides make it feel like a complete meal and keep things simple.
More Soup Recipes
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Crab Bisque Recipe
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Equipment
Ingredients
- 1 tablespoon avocado oil
- 6 tablespoons salted butter - divided
- ⅓ cup diced celery
- ½ cup onion
- 2-3 teaspoons minced garlic
- 3 cups seafood stock
- 15 ounces canned pumpkin puree - NOT PUMPKIN PIE FILLING
- 1 cup heavy cream
- 4 teaspoons Phillips seafood seasoning - (Old Bay or your favorite)
- ⅛ teaspoon curry powder
- ½ teaspoon white pepper - black pepper can be used – or to taste
- 8 ounces lump crab - (plus more for topping – optional)
- kosher salt - to taste- I usually add about ½ to 1 tsp
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- In a soup pan or dutch oven over medium heat, add 2 tablespoons butter and avocado oil. Add onion, celery and saute until soft, about 2 to 3 minutes. Add in minced garlic and saute for another 1 minute.
- Remove from heat and pour into a heat proof blender (or allow to cool a bit first). Pulse until smooth. Pour some of seafood stock into the blender to swirl and remove all of the pureed vegetables.
- Pour the pureed vegetables back into the pot, over medium heat. Add the rest of seafood stock, pumpkin, heavy cream, remaining butter, seafood seasoning, curry powder, pepper and stir until smooth. Once smooth, stir in lump crab and gently stir to combine. Taste add salt if desired.
- Bring to a simmer, then reduce heat to low and cook for 20 – 30 minutes or keep on low until ready to serve, stirring periodically.
- Add the cornstarch slurry during the last 15 minutes of cooking: In a small bowl, mix the cornstarch and water with a fork or whisk until smooth and completely dissolved. Pour the slurry into the bisque and stir until well combined. Allow it to cook during the last 10-15 minutes of cooking. This will thicken slightly, resulting in a bisque texture.You can add more cornstarch slurry to thicken to your liking.
- Serve with a swirl of cream and top with lump crab, sprinkled with a dusting of seafood seasoning, and roasted or spiced pepito seeds.
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