Curried Pumpkin Soup, Crawfish and Corn

1 cup olive oil

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

½ cup chopped garlic

1 cup flour

1 cup Steen’s cane syrup

¼ cup curry powder

2 quarts crawfish stock

1 14 oz. can of unsweetened pumpkin

2 cups fresh corn kernels

1 lb. peeled Louisiana crawfish tails

1 cup heavy whipping cream

Salt to taste

Pepper to taste

In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent or for 10 minutes. Stir in flour and cook for 2 minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in can pumpkin and bring soup to a boil, then swimmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Enjoy.