2 tsp butter

2 pounds roasted, peeled and diced pumpkin (or two cans pumpkin puree)

2 tsp. diced Chile pepper (or cayenne)

1 tsp cumin

1 tsp tumeric

5 cups chicken stock

salt and freshly ground pepper

1 cup heavy cream

2 cans lump crab meat

In a large stock pot combine all ingredients except cream and crab. Bring to a boil. Take heat down to medium and let cook for about 30 minutes. Using an immersion blender puree the pumpkin if you didn’t start off with pumpkin puree. Add cream and bring back to a boil. Add crab meat. Let cook for about 10 minutes. Remove from heat and serve.