Pumpkin Shrimp Bisque
User Reviews
5.0
3 reviews
Excellent
Pumpkin Shrimp Bisque
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This Pumpkin Shrimp Bisque is delightfully savory, velvety, and highlights seasonal flavors. Bonus: this recipe is light and simple to make!
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Ingredients
For Shrimp Stock:
- 2 TB olive oil
- Shells and tails from 1 lb large shrimp
- 1 cup dry white wine
- 3 cups high quality chicken stock homemade is best
- 1 pinch saffron threads Generous
- 2 stalks celery roughly chopped
- 1 large onion roughly chopped
- 4 large bay leaves
- 3 sprigs fresh sage
- 2 cups pumpkin puree canned or fresh
- ½ cup Half & Half
- ½ tsp kosher salt plus more to taste
- ⅛ tsp cayenne pepper
- 1 TB freshly squeezed lemon juice
- 1 tsp Asian fish sauce
For the Shrimp:
- 1 lb large shrimp deshelled and deveined
- 1 TB olive oil
- 2 tsp chopped fresh sage
Garnish:
- shredded fresh kale
- roasted pumpkin seeds pepitas
- crackers or toasted bread to serve
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Instructions
For the Shrimp Stock:
- 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.
- 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.
- 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.
- 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.
Nutrition Information
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Calories
258kcal
(13%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
106mg
(35%)
Sodium
1021mg
(43%)
Potassium
482mg
(14%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
12943IU
(259%)
Vitamin C
7mg
(8%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 1021mg | 43% |
| Potassium | 482mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 12943IU | 259% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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