Y’all,

Before I get into the Spicy Pumpkin Lobster Bisque talk, let me say this. I know it’s late Oktober, but I am still in denial that summer is over. I kept seeing Facebook stories about folks in Kentucky talkin’ bout how it’s still 90 degrees. So I go down from Boston to visit my family. Let me tell you, It wasn’t that warm during the entire week +1/2 I spent there. Everyone kept saying how it just all of a sudden got a cold spell as soon as I came home. Serious bummer. And now that I’m back up north, New England won’t even let me pretend it’s still summer. I’m cold, y’all!!!!

Anyway, I made some spicy Pumpkin & Lobster 🦞 Bisque to help me come to terms with the weather. I first got fell in love with this creamy soup at a little hole-in-the-wall Italian restaurant off Maybachstraße in Stuttgart about eight years ago. I’ve been tinkering with my own imitation of it ever since. I think I got it right!  The soup gets its spicy kick from Harissa. You can try to find it in stores on your own or make your own. It’s so delish. 

Spicy Pumpkin & Lobster Bisque

(makes 4 bowls)*

Ingredients

•  4 Tbsp butter
• 1/2 white onion, chopped
• 1 large garlic clove, minced
• Kosher salt and freshly ground pepper
• 1 (15-oz) can of pure pumpkin OR 15 oz of fresh sweet pumpkin
• 1 tsp Harissa (can be substituted for cayenne pepper)
• 3 cups vegetable broth
•  Coconut milk
• 5 pounds of lobster meat

Directions

1.  If using fresh pumpkin, be sure to use sugar pumpkins. These cannot be substituted for jack-o-lantern pumpkins. Preheat oven to 350°. Cut the pumpkins in half and drizzle with coconut, butter or olive oil. Place on a cookie sheet and cover with foil. Bake until tender (about an hour). Once cooled, scoop the pumpkin flesh out of the shell and puree in a food processor. Skip this step if you’re using canned pumpkin (and be sure you’re using pure canned pumpkin, not pumpkin pie in a can).
2. Boil your lobster if using fresh lobster. Maintain the shells.
3. Next, melt butter in a saucepan over medium-high heat.
4. Then, add onion and garlic, season with salt and pepper, and cook until browned, about 12 minutes.
5. Stir in veggie broth. Boil broth with the lobster tails. Be careful not to allow the broth to boil, as you will cause it to evaporate and reduce your serving size. Remove lobster shells after about 5 minutes. 
6. Add pumpkin to vegetable broth. Stir as you bring to a simmer. 
7. Add coconut milk.
8. Then Add your lobster meat.
9. Finally, Sprinkle in harissa, salt, and pepper to taste.

**Disclaimer**

All of these measurements are estimates (please note my cultural cooking practices). I actually used a hand-full of frozen chopped white onions and about a little less than a whole abnormally large garlic glove. My original recipe used a can of creamy coconut milk, a big can of pumpkin, and a whole box of veggie broth (of which, I boiled a good amount out on accident — learn from my mistake). I’m not really sure how many pounds I used but, I spent about $18 on lobster meat from Wegmans. That was enough to taste in every spoonful. Try out my recipe and give me feedback on how it worked for you.