0 from 3 votes
Pumpkin Shrimp Bisque
This Pumpkin Shrimp Bisque is delightfully savory, velvety, and highlights seasonal flavors. Bonus: this recipe is light and simple to make!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 258 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.