Hearty pumpkin crab bisque

A fall favorite for a healthier choice

As the crisp fall air settles in, there's nothing quite like curling up with a comforting bowl of a warm soup or bisque. Among my family’s favorite fall recipes is my mom’s pumpkin crab bisque. This dish not only warms the soul but is also filled with beneficial nutrients. Although we traditionally savor it during Thanksgiving, it’s the perfect recipe for any fall gathering or a cozy night in. 

A family tradition 

There’s something truly special about this recipe. My mom first introduced us to it years ago, and it has since become a staple at our family’s Thanksgiving table. The rich, velvety bisque, with its blend of sweet pumpkin and tender crab meat, is more than just a dish—it’s a taste of the holidays, our Delmarva home and a reminder of family gatherings filled with laughter and love. Each spoonful brings back cherished memories of our shared holiday moments. To give it that extra local flavor, it’s seasoned with Old Bay seasoning, a beloved regional spice blend that adds a touch of coastal charm and a hint of warmth. 

Health benefits of pumpkin crab bisque 

Pumpkin: The Mayo Clinic explains that pumpkin is nutritional powerhouse. It’s high in vitamin A, which is essential for maintaining healthy skin and boosting the immune system. Additionally, pumpkin is rich in fiber, which aids digestion and promotes a healthy gut. For more information, check out the Mayo Clinic’s article, Pumpkin: loaded with scary-good nutrients.  

Crab: The star of this recipe—crab—is a Delmarva staple packed with protein and providing omega-3 fatty acids, which the American Heart Association explains are beneficial for heart health and lowers your risk for cardiovascular disease. Read more about Fish and Omega-3 Fatty Acids from the American Heart Association.  

Together, these ingredients create a dish that is not only comforting but also nourishing. 

Making the dish healthier for you and your family 

While this bisque is already a healthier choice compared to many creamy soups, you can make a few tweaks to enhance its nutritional profile even further: 

• Add some vegetables: Boost the bisque’s health benefits and flavor by incorporating vegetables such as sautéed carrots, diced tomatoes, spinach, or kale. These additions not only enhance the nutrient content but also offers a nice textural contrast. 

• Reduce sodium: Use low-sodium chicken or seafood broth to cut down on sodium. Adjust seasoning with herbs and spices to taste and consider reducing or omitting the two teaspoons of salt called for in the recipe. 

• Cut back on the sugar: Use less than the recipe’s two tablespoons of sugar or leave it out entirely. The pumpkin already adds natural sweetness, so additional sugar may not be necessary.  

• Use fresh crab: Whenever possible, use fresh crab meat instead of canned. It’s lower in sodium and has a more delicate flavor. Fortunately, here on the Delmarva Peninsula we generally have an abundance of fresh crab harvested locally! Using fresh crab from our area means you’re getting the freshest possible ingredient, supporting local watermen, and enjoying a regional favorite that reflects the rich culinary heritage of the Delmarva Peninsula. 

A taste of the holidays 

Every bowl of my mom’s pumpkin crab bisque is more than just a meal; it’s a reminder of the love and care that goes into family traditions. The aroma of the bisque simmering on the stove evokes memories of family dinners, the warmth of togetherness, and the simple joys of the fall. It’s a recipe that connects us to our past while creating new memories with each season. 

As my mom always says, “It was made with love.” So, whether you’re serving it at Thanksgiving or enjoying it on a crisp fall evening, this bisque is sure to bring comfort and joy to your table. Embrace the flavors of fall as well as the abundance of healthier options the season and our beautiful Delmarva Peninsula offers and savor the heartfelt tradition that makes this dish truly special. 

Recipe for pumpkin crab bisque 

Recipe courtesy of Kimberly Ostroski, Delmarva resident and author’s mother