Soups & Stewschewoutloud5.0
Pumpkin Shrimp Bisque
This Pumpkin Shrimp Bisque is delightfully savory, velvety, and highlights seasonal flavors. Bonus: this recipe is light and simple to make!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- pot
- whisk
- bowl
📝 Preparation Steps
1
For the Shrimp Stock:
large shrimp (deshelled and deveined)1 lb
2
Make Shrimp Stock
large shrimp (deshelled and deveined)1 lb
3
Heat the olive oil in a heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells and tails (not the shrimp) and cook, stirring constantly, until shells turn deep orange and release a rich, concentrated shrimp aroma, ⏱️ 3-4 minutes. Stovetop roasting of the shells provides depth of flavor, so don't skip this important step.
olive oil1 tablespoonlarge shrimp (deshelled and deveined)1 lbShells and tails (from 1 lb large shrimp)
4
Cook and Strain
5
Turn off heat and add the wine to the pan. Then turn heat on medium until mixture reaches a boil; continue stirring and boiling until mixture reduces by half. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for ⏱️ 30 minutes. Strain the stock through a fine sieve positioned over a stock pot. Using back of large spoon, press down hard on the veggies/shells in order to release all liquid possible. Toss solids.
large onion (roughly chopped)1large bay leaves4
6
Add
7
Whisk the pumpkin, half & half, salt, and cayenne into the shrimp stock. Bring the soup to a simmer, then cook uncovered over low heat for ⏱️ 3 minutes. Stir in the lemon juice, fish sauce, and add kosher salt to taste.
large shrimp (deshelled and deveined)1 lb
8
Cook the Shrimp
large shrimp (deshelled and deveined)1 lb
9
For the Shrimp: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage, tossing often, until the shrimp is just cooked through, turning from translucent to opaque, about ⏱️ 2 minutes. Take care not to overcook. Arrange the shrimp in individual bowls. Bring the soup back to a simmer and then ladle it over the shrimp. Garnish with shredded kale and roasted pumpkin seeds (pepitas) and serve immediately with your choice of bread or crackers.
large shrimp (deshelled and deveined)1 lbolive oil1 tablespoonroasted pumpkin seeds (pepitas)
Nutrition Facts
calories
258 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1021 mg
protein Content
15 g
trans Fat Content
0.01 g
cholesterol Content
106 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...