New England September Soup   (Yale’s version)







1 lb imitation lobster or crabmeat

48 oz can chicken broth

4 cups water

2 cups frozen corn

1/2 teaspoon dried thyme

1 bay leaf

1 tablespoon butter

2 cups thinly sliced onions

29 oz can pumpkin



1/8 teaspoon nutmeg

1/2 cup heavy cream

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon seafood seasoning,

    such as Old Bay or Bookbinders

1 tablespoon dried parsley

vegetarian substitutions:

for crab, use 1 16 oz can of chickpeas

for chicken broth, use water and 2x seafood seasoning







1.  Fill a large pot with chicken broth and water.  Add thyme, bay leaf, and no peppercorns. Heat broth to low boil, covered, 15 minutes. Strain the broth discarding the herbs.


2.  Melt butter over medium heat. Add onions and cook, stirring, until softened and golden, 8 minutes. Add onions to broth; add frozen corn kernels, and pumpkin, and nutmeg. Simmer mixture until pumpkin and corn is tender, less than 30 minutes.


3.  Stir in cream, kosher salt, pepper, and seafood seasoning.  Continuing warming soup 5 minutes.  Add imitation lobster meat and cook until lobster is just heated through, about 2 minutes.  Sprinkle with parsley in serving bowls.