Savory Curried Pumpkin and Crawfish Bisque

SAVORY CURRIED PUMPKIN AND CRAWFISH 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
2 c. fresh corn kernels
1 lb. crawfish tails
¼ c. Steen’s cane syrup
2 T. curry powder
1 (15-oz.) can unsweetened pumpkin
1 c. heavy whipping cream
1 T. Champagne vinegar
Kosher salt/black pepper
Sage, garnish

1. In Dutch oven, heat oil over medium heat.
2. Add onion, pepper, celery and garlic. Stir frequently and cook until tender.
3. Add flour, stirring until combined.
4. Add stock, corn, crawfish, syrup and curry powder.
5. Bring to boil.
6. Whisk in pumpkin and return to boil.
7. Reduce heat and simmer 30 minutes.
8. Add cream, vinegar and season with salt and pepper, stirring until combined.
9. Garnish with fresh sage.