Crawfish, Crab, Corn, Pumpkin Bisque

CRAWFISH, CRAB, CORN, PUMPKIN BISQUE
½ c. olive oil
2 c. chopped onion
1 c. chopped red bell pepper
1 c. chopped celery
¼ c. minced garlic
1 c. flour
8 c. seafood stock
1 (11-oz.) can white shoepeg corn
1 lb. crawfish tails or shrimp or both
1 lb. lump crabmeat
¼ c. Steen’s cane syrup
2 T. curry powder
1 (30-oz.) can pumpkin pie mix or plain pumpkin puree
2 c. heavy whipping cream or half/half
1 T. Balsamic vinegar
Kosher salt, black pepper to taste

1. In Dutch oven pot or soup pot, heat olive oil over medium heat.
2. Add onion, bell pepper, celery and garlic and stir frequently and cook for about 8 minutes.
3. Add flour, whisking until well combined.
4. Add stock, corn, crawfish/shrimp, syrup and curry powder.
5. Bring to boil, whisk in pumpkin and return to a boil.
6. Reduce heat to a simmer and simmer for 30 minutes.
7. Add crabmeat, cream, vinegar, salt and pepper. Stir until well combined.
   *My daughter loved this soup and said she likes adding red pepper flakes!