Caribbean Pumpkin Crab Bisque from Grillsmith

tampabay.com

Jennifer Ellerman-Queen

1 ½ teaspoons curry powder

2 tablespoons vegetable oil

1 small or ½ large onion, chopped

¾ cup celery, chopped

¼ cup red bell peppers, chopped

1 ½ garlic cloves

1 tablespoon fresh ginger

1 ½ tablespoons shrimp base

1 (18-ounce) can crushed tomatoes

4 tablespoons brown sugar

1 ½ anchovies

1 tablespoon Sriracha

3 cups milk

¾ tablespoon salt

¼ (15-ounce) can Coco Lopez

15 ounces pumpkin puree

1 cup heavy cream

2 tablespoons lime juice

12 ounces unsweetened coconut milk

½ pound backfin crabmeat

Directions at tampabay.com

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