Pumpkin Shrimp Bisque
User Reviews
5
2 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
- Shrimp shells and tails from 1 lb large shrimp
- 1 cup white wine dry
- 3 cups chicken stock homemade is best, high quality
- 1 pinch saffron Generous, threads
- 2 talks celery roughly chopped
- 1 large onion roughly chopped
- 4 large bay leaf
- 3 prigs sage fresh
- 2 cups pumpkin canned or fresh, puree
- ½ cup half-and-half
- ½ tsp kosher salt plus more to taste
- ⅛ tsp cayenne pepper
- 1 TB lemon juice freshly squeezed
- 1 tsp fish sauce Asian
For the Shrimp:
- 1 lb Shrimp deshelled and deveined, large
- 1 TB olive oil
- 2 tsp sage chopped, fresh
Garnish:
- kale shredded fresh
- roasted pumpkin seeds pepitas
- crackers or toasted bread to serve
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
Show Details
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%)
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
2 reviews
Excellent
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