This recipe provides instructions for making a crab and pumpkin bisque soup. It involves sautéing onions and bell peppers in butter before adding pumpkin puree, chicken broth, salt, and pepper to the saucepan. The mixture is brought to a boil then simmered for 5 minutes. Crabmeat is then stirred in and heated through for 10 additional minutes before being served in bowls with a dollop of sour cream.

1. Crab & Pumpkin Bisque
Ingredients:
1 stick Light Butter
1 large onion thin chopped
1 large bell pepper thin sliced
2 (15 oz.) can pumpkin puree, such as Libby's brand
2 1/2 cups low salt chicken broth
6 oz. lump crabmeat
salt and pepper
Optional garnishes: lowfat sour cream
Instructions:
Melt butter in a large heavy saucepan over medium-high heat. Add onions
and bell pepper and cook, stirring frequently, until golden brown, 6 to 8
minutes. Add pumpkin, broth, salt and pepper to the same saucepan,
mixing well. Bring to a boil over high heat. Reduce heat and simmer
uncovered 5 minutes. Stir in crabmeat and heat through about 10 minutes.
Spoon into shallow bowls and top with sour cream.