Soups & Stewsclosetcooking
Pumpkin and Shrimp Bisque
The roasted pumpkin salad had got me thinking about using fall ingredients in light spring like meals and the next thing that I was thinking of was a pumpkin soup and I knew exactly which
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Heat the oil in a pan at medium-high heat.
2
Add the shrimp shells and cook until they turn pink and then just start to turn brown and fill your kitchen with the aroma of shrimp, about ⏱️ 3-4 minutes.
shrimp (peeled, deveined, and roughly chopped, shells reserved)1 poundshrimp stock (or chicken stock or dashi)4 cups
3
Add the white wine and simmer until it has evaportated, about ⏱️ 4-6 minutes.
4
Add the broth, saffron, onion, carrot, celery, bay leaves, and sage, bring to a boil, reduce the heat and simmer, covered for ⏱️ 30 minutes.
saffron1 pinchonion (coarsly chopped)1carrot (coarsly chopped)1bay leaves2
5
Strain the solids from the stock with a fine metal sieve and return the stock to the sauce pan.
6
Mix in the pumpkin puree, heavy cream and cayenne and simmer on low heat for ⏱️ 10 minutes.
pumpkin puree2 cups
7
Add the lemon juice and season with salt and pepper.
lemon juice1 tablespoon
8
Heat the oil in a pan.
9
Add the shrimp and saute at medium heat until cooked, about ⏱️ 2-3 minutes.
shrimp (peeled, deveined, and roughly chopped, shells reserved)1 poundshrimp stock (or chicken stock or dashi)4 cups
10
Divide the shrimp between 4 bowls, pour the bisque over them and garnish with the sage gremolata.
shrimp (peeled, deveined, and roughly chopped, shells reserved)1 poundshrimp stock (or chicken stock or dashi)4 cups
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