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Recipe: Chef Jeremy Langlois’ Bisque of Curried Pumpkin, Crawfish and Corn

Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations.

Bisque of Curried Pumpkin, Crawfish and Corn

SORI7295 (Medium)

Yield: 12 6oz. servings


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.

Holland America Line is a proud partner of Food & Wine magazine on the Culinary Arts Center program.

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