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Pumpkin and Shrimp Bisque

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Pumpkin and Shrimp Bisque

The roasted pumpkin salad had got me thinking about using fall ingredients in light spring like meals and the next thing that I was thinking of was a pumpkin soup and I knew exactly which one I was going to make. There was absolutely no way that I could resist trying this pumpkin and shrimp bisque recipe from epicurious; I mean it combined my current obsession, pumpkin, along with one of my all time favourite foods, shrimp! I have a perfect recipe for a shrimp bisque but it is a little bit on the decadent side and this pumpkin and shrimp bisque is nice and light and healthy, comparatively speaking. This recipe starts off by making a shrimp stock and if you are like me, this is exactly the time to pull out those shrimp shells that you have been saving in the freezer for just such an occasion. From there you add the pumpkin puree , a bit of heavy cream and some simple seasonings and you are done. I served the pumpkin and shrimp bisque with a quickly assembled sage gremolata which added an amazing brightness to the bisque and a rocket salad with feta and walnuts rounded out a really nice light fall meal!

Pumpkin and Shrimp Bisque

Pumpkin and Shrimp Bisque

Cook Time: 1 hour Total Time: 1 hour Servings: 4
ingredients
  • 2 tablespoons olive oil
  • 1 pound shrimp (peeled, deveined, and roughly chopped, shells reserved)
  • 1/2 cup dry white wine
  • 4 cups shrimp stock (or chicken stock or dashi)
  • 1 pinch saffron
  • 1 onion (coarsly chopped)
  • 1 carrot (coarsly chopped)
  • 2 stalks celery (coarsly chopped)
  • 2 bay leaves
  • 2 sprigs sage
  • 2 cups pumpkin puree
  • 1/2 cup heavy cream
  • 1 pinch cayenne pepper
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 batch sage gremolata (see below)
directions
  1. Heat the oil in a pan at medium-high heat.
  2. Add the shrimp shells and cook until they turn pink and then just start to turn brown and fill your kitchen with the aroma of shrimp, about 3-4 minutes.
  3. Add the white wine and simmer until it has evaportated, about 4-6 minutes.
  4. Add the broth, saffron, onion, carrot, celery, bay leaves, and sage, bring to a boil, reduce the heat and simmer, covered for 30 minutes.
  5. Strain the solids from the stock with a fine metal sieve and return the stock to the sauce pan.
  6. Mix in the pumpkin puree, heavy cream and cayenne and simmer on low heat for 10 minutes.
  7. Add the lemon juice and season with salt and pepper.
  8. Heat the oil in a pan.
  9. Add the shrimp and saute at medium heat until cooked, about 2-3 minutes.
  10. Divide the shrimp between 4 bowls, pour the bisque over them and garnish with the sage gremolata.
Sage Gremolata

Sage Gremolata

Prep Time: 10 minutes Total Time: 10 minutes Servings: 1
ingredients
  • 1/4 cup sage (chopped)
  • 1/2 lemon (zest only)
  • 1 clove garlic (chopped)
  • 1 tablespoon pine nuts (toasted)
directions
  1. Mix everything.
Similar Recipes:
Shrimp Bisque
Thai Pumpkin Soup
Pumpkin and Black Bean Soup
Panang Curried Pumpkin and Prawn Soup
Roasted Pumpkin, Pancetta and Sage Soup
Cajun Sweet Potato Seafood Chowder
Creamy Brie Sweet Potato Pecan Pie Soup

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Reader Interactions

Comments

  11. Lori says

    Geez Kevin- for the past week I have been researching recipes for my crab shells that I have int he freezer. I think your soup is just the ticket. Crab and Pumpkin Bisque. Stellar!

    Reply

  14. Kevin says

    Jeffrey and Juli: I have just started getting into gremolata and so I am still experimenting. It is more commonly made with parsley and I have enjoyed that version on dishes like this Osso Buco where I found that the bright flavours of the gremolata went particularly nicely with the intense flavour of the veal in its tomato sauce and with the creamy risotto.

    Reply

  19. Cara says

    What a great combo. I've made a pumpkin soup with shrimp before, but I went more along the lines of a curry / Thai flavor. It's interesting to see a more American traditional flavor profile with the sage gremolata. Nicely done!

    Reply

  21. RamblingTart says

    Wow – I'm so intrigued by this soup, Kevin. 🙂 I have shrimp and pumpkin at home waiting to be used up, and I think I'll just have to try this! It's so buggerish cold right now I need warming foods. 🙂

    Reply

  22. Anonymous says

    Bisque is some serious comfort food. The combination of pumpkin and bisque sounds interesting. I'll have to try this out!

    Reply

  27. Sarah says

    This was really delicious! I was a little unsure about the gremolata, but it fit in perfectly! The only change that I made was to add the shrimp at the same time as the pumpkin and cream and let them cook in the soup.

    Reply

  32. LuisaCA says

    Perfect seasonal dish !
    I made this (doubled) last night for a group dinner. Since I didn’t have shell on shrimp and the shrimp were quite large I halved them lengthwise and broiled them with oil and spices. I added this to the finished soup at the end along with the pan juices to bump up the shrimp flavor. Since I didn’t have the shells for stock I used half clam base (with water added) and chicken stock. I sautéed the raw veggies and added the wine and reduced. I only added 3 large sage leaves as my garden sage is very strong. (Actually I put in one sprig and when the fragrance went up my nose I fished it out right away). After simmering for 45 minutes I fished out the bay and sage leaves then stick-blended until very smooth. I added the pumpkin and cream and then the broiled shrimp. It was terrific! Hopefully people won’t omit the saffron if they can manage it because that really makes it, in my opinion. The Gremolata was a nice addition as well as a beautiful garnish atop the shrimp in the middle. Thanks for another winner !

    Reply

  33. LuisaCA says

    I just made a double batch of this for a dinner group meeting and it turned out great !
    I did make some changes based on the fact I only had raw, already peeled, very large shrimp. I sautéed the raw veggies separately and then added the wine and reduced. Then I stick-blended them until smooth, keeping the veggies. I used clam base from Better Than Bouillon along with 4 cups water and 1 quart of chicken broth. I kept the shrimp out and decided to half them lengthwise and broil with some olive oil and a touch of Cajun seasonings to bump the shrimpiness. The amount of sage was way way too prominent so I fished the big sprig out and added back 3 large leaves. I guess my garden sage is just too potent ! The saffron is Key so don’t leave that out ! The gremolata just gilds this lily !
    Very well received ! Another winner, Kevin !

    Reply

  34. Lori Scott says

    Years ago I found this recipe and delivered it to my Thanksgiving table as a first course, though it deserves to be the star attraction. My husband said it was the best soup I’ve ever made and there was not one drop left. Everyone was begging for the recipe. I had fallen in love with a tureen and bought it just for this special bisque. Every year when I pull the special tureen and matching cups out, everyone knows what’s in store for the meal! Though this dish has several steps, it is so worth it, rich, beautifully put together, colorful and the mixing of all the flavors and spices, a true delight.

    Reply

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