Add the chopped celery, onion, red bell pepper, minced garlic, fresh ginger, clam juice, vegetable bouillon cube, crushed tomatoes, brown sugar, fish sauce or Worcestershire sauce, Sriracha, salt, curry powder, cream of coconut, pumpkin puree, and unsweetened coconut milk to the crock pot.

Stir well, making sure the pumpkin puree and cream of coconut are fully incorporated into the liquid. The mixture will be thick at this stage.

Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the vegetables are tender and the flavors have had time to meld together. Give the soup a good stir before moving to the next step.

Let the soup cool slightly

Turn off the crock pot and let the soup cool for about 20 minutes.

This helps bring down the temperature before adding the dairy. For extra insurance against curdling, gently warm the whole milk before stirring it into the soup.

Gently stir in the whole milk and crab meat. Take care not to break up the crab meat too much if you want to keep some nice pieces in each bowl.

Let the mixture warm gently until heated through. Avoid bringing the bisque to a boil after adding the milk, as high heat can cause the dairy to separate.

Stir in fresh lime juice to taste just before serving.

Ladle the warm bisque into bowls and garnish with sliced green onions and roasted pumpkin seeds. Serve immediately and enjoy this creamy, savory, slightly sweet, and spicy seafood soup!