Name: Pumpkin Shrimp Bisque Recipe
Total time: 1 min
Yield: 4
Cuisine: French

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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

How to make Pumpkin Shrimp Bisque Recipe

Amy Dong

Crawler

French

<p>This pumpkin shrimp bisque is delightfully savory, velvety, and highlights seasonal flavors. bonus: this recipe is light and simple to make</p>

Non Vegetarian

For shrimp stock

Tb olive oil

Shells and tails

Dry white wine

High quality chicken stock

Generous pinch saffron threads

Stalks celery,  roughly chopped

Large onion,  roughly chopped

Large bay leaves

Full fresh sage

Pumpkin puree

1/2 and 1/2

Kosher salt,  plus more to taste

Cayenne pepper

Tb freshly squeezed lemon juice

Asian fish sauce

For the shrimp

Large shrimp,  deshelled and deveined

Chopped fresh sage

Garnish

Shredded fresh kale

Roasted pumpkin seeds

Crackers or toasted bread to serve

step 1

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 dont skip this important step.

step 2

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.

step 3

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.

step 4

For the shrimp:pour the olive oil into a large saut 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.

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Pumpkin Shrimp Bisque Recipe

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Ingredients for Pumpkin Shrimp Bisque Recipe

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