Crab Bisque Recipe

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.