Pumpkin and Shrimp Bisque

Name: Pumpkin and Shrimp Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 fresh bay laurel leaves, torn, or 2 dried; 8 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 2 ribs celery, coarsely chopped; 710 milliliters homemade or canned low-sodium chicken stock; 177 milliliters dry white wine; 2 teaspoons finely chopped fresh sage; 118 milliliters heavy cream; 1 Tbsp freshly squeezed lemon juice; 1 Tbsp extra-virgin olive oil; 227 grams medium onion (about , coarsely chopped; 473 milliliters pumpkin purée, fresh (see Note) or canned; 1 pinch Pinch saffron threads (about 24); 3 3-inch springs fresh sage; 1 teaspoons About salt, less if using canned stock; 454 grams shrimp (16 to 20)

Pumpkin and Shrimp Bisque is a gluten free, primal, and pescatarian main course. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 9g of fat, and a total of 209 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up heavy cream, chicken stock, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate.

Ingredients you will need

Shrimp Stock

Pasta Shells

Shrimp

Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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 step—pan roasting the shells—gives 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.

Ingredients you will need

Orange

Pasta Shells

Shrimp

Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Alcohol

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Stock

Bay Leaves

Extract

Saffron

Celery

Onion

Sage

Equipment you will use

Sauce Pan

Sieve

Frying Pan

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.)

Ingredients you will need

Black Pepper

Stock

Lemon Juice

Ground Cayenne Pepper

Pumpkin

Shrimp

Cream

Salt

Soup

Ice

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Olive Oil

Shrimp

Sage

Soup

Equipment you will use

Bowl

Ladle