Pumpkin and Shrimp Bisque Recipe

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Ingredients

Count

Nutrition

316

Calories

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Ingredients:

Serving

1 lb large shrimp (16 to 20)
2 tbsp extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 oz), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3- inch springs fresh sage
2 cups pumpkin puree, fresh (see note) or canned
1/2 cup heavy cream
about 3/4 tsp salt , less if using canned stock
scant 1/8 tsp cayenne pepper
1 tbsp freshly squeezed lemon juice
freshly ground black pepper
1 tbsp extra-virgin olive oil
2 tsp finely chopped fresh sage

Directions:

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This steppan roasting the shellsgives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. 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, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Variation Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.96 Kcal (1323 kJ)
Calories from fat	180.18 Kcal
		% Daily Value*
Total Fat	20.02g	31%
Cholesterol	45.85mg	15%
Sodium	999.93mg	42%
Potassium	208.12mg	4%
Total Carbs	23.76g	8%
Sugars	3.22g	13%
Dietary Fiber	1.21g	5%
Protein	7.69g	15%
Vitamin C	3.5mg	6%
Iron	0.6mg	3%
Calcium	38.7mg	4%

Amount Per 100 g
Calories	116.18 Kcal (486 kJ)
Calories from fat	66.26 Kcal
		% Daily Value*
Total Fat	7.36g	31%
Cholesterol	16.86mg	15%
Sodium	367.7mg	42%
Potassium	76.53mg	4%
Total Carbs	8.74g	8%
Sugars	1.18g	13%
Dietary Fiber	0.44g	5%
Protein	2.83g	15%
Vitamin C	1.3mg	6%
Iron	0.2mg	3%
Calcium	14.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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