Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I have a cup of picked crab meat and a fresh-baked pie pumpkin to use up and decided to make them into a crab bisque for lunch today that came out super delicious!  We both decided this one was good enough to share with my readers.  This recipe is not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  This soup is not suitable for Primal or Paleo as it is dairy heavy.

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably fresh)

Dash each black & cayenne peppers

½ c. dry white wine (use stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. white crab meat, picked of all shell

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

256 cals, 21.2 g fat, 4.86 g carbs, 0.63 g fiber, 4.23 g NET CARBS, 10.7 g protein, 550 mg sodium (use less cream cheese to lower sodium)

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