Crawfish Pumpkin Soup

Holly Clegg
  • Yield: 8 servings

The crawfish may be omitted for an easy pumpkin soup.


1-- onion, chopped
1-- (15-ounce) can pumpkin puree
4cups fat-free chicken broth
1/2cup skim milk or fat-free half-and-half
1-- (16-ounce) bag crawfish tails, drained and rinsed
1dash nutmeg
-- Salt and pepper
1/4cup chopped green onions


  1. In large nonstick pot coated with nonstick cooking spray, sauté onion over medium heat until tender, 5 minutes.
  2. Stir in pumpkin and broth, and bring to boil. Reduce heat and simmer 10 minutes. Add milk, crawfish, and nutmeg. Season to taste.
  3. Cook over low heat 10 minutes. Serve sprinkled with green onions. Makes 8 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 88
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 78mg
  • Sodium 259mg
  • Carbohydrate 7g
  • Fiber 3g
  • Sugars 4g
  • Protein 13g