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Shrimp Pumpkin Bisque
6 quarts water
2 teaspoons Old Bay seasoning
1 1/2 pounds medium shrimp
7 tablespoons butter
6 green onions, chopped
1 cup chopped onion
3 cups pumpkin puree
6 cups chicken stock
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 cup light cream
croutons, for garnish
freshly grated nutmeg, for garnish
Bring water and Old Bay to a boil in a large Dutch oven; add shrimp and return to a boil. Reduce heat and simmer 3 minutes. Drain well; discard liquid. Rinse shrimp with cold water. Peel and devein. Chill until needed.
Melt 4 tablespoons of the butter in a large saucepan. Saute the green onion and onion until soft and golden. Add the pumpkin, chicken stock, salt and reserved shrimp. Bring to a boil, stirring, then simmer 10 minutes.
Blend in small batches in a food processor or blender until smooth. Return soup to the pan.
Knead the flour with 2 tablespoons of butter and gradually add to the soup while beating with a whisk. Bring the soup to a boil, whisking until it thickens. Correct the seasoning, then add the light cream and remaining tablespoon of butter. Garnish with freshly grated nutmeg and croutons.
Serves 8.
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Shrimp Pumpkin Bisque
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Category: Recipes
Prep Time: Cook Time: Total Time:
Shrimp Pumpkin Bisque
6 quarts water
2 teaspoons Old Bay seasoning
1 1/2 pounds medium shrimp
7 tablespoons butter
6 green onions, chopped
1 cup chopped onion
3 cups pumpkin puree
6 cups chicken stock
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 cup light cream
croutons, for garnish
freshly grated nutmeg, for garnish
Bring water and Old Bay to a boil in a large Dutch oven; add shrimp and return to a boil. Reduce heat and simmer 3 minutes. Drain well; discard liquid. Rinse shrimp with cold water. Peel and devein. Chill until needed.
Melt 4 tablespoons of the butter in a large saucepan. Saute the green onion and onion until soft and golden. Add the pumpkin, chicken stock, salt and reserved shrimp. Bring to a boil, stirring, then simmer 10 minutes.
Blend in small batches in a food processor or blender until smooth. Return soup to the pan.
Knead the flour with 2 tablespoons of butter and gradually add to the soup while beating with a whisk. Bring the soup to a boil, whisking until it thickens. Correct the seasoning, then add the light cream and remaining tablespoon of butter. Garnish with freshly grated nutmeg and croutons.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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