Pumpkin bisque with shrimp

Votes: 4

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Transform a simple pumpkin soup into a sophisticated shrimp bisque. First, simmer the baked pumpkin soup with onions, carrots, and spices in chicken broth. Puree it in a blender, and at the very end, stir in brown butter for a more nutty flavor. Ladle the soup into bowls and top each serving with large fried shrimp and toasted almonds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 cups peeled and chopped butternut squash (about 1 small squash)
2 tbsp. l. olive oil
5 tbsp (75 g) butter
1 leek (white and light green parts only), thinly sliced and washed
2 carrots, chopped
3 cloves garlic, chopped
2 sprigs of marjoram
1 bay leaf
2 cups lightly salted chicken broth
Cayenne pepper to taste
220 g medium shrimp, peeled and deveined
2 tablespoons chopped almonds
1 tbsp chopped fresh chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, carrot, leeks, shrimps, bay leaf, marjoram, ground cayenne pepper, almond

Cooking the dish according to the recipe:

Preheat oven to 220°C.

Toss the pumpkin with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a small amount of ground black pepper. Place on a baking sheet, spreading the pumpkin in a single layer. Bake until tender and golden brown, about 30 minutes.
Meanwhile, heat 2 tablespoons (30 g) of butter in a large saucepan over medium heat. Add the leek, carrot, garlic, marjoram, bay leaf, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Stir in the roasted pumpkin, chicken broth, and 2 cups of water; bring to a boil. Simmer until the carrots are tender, about 20 minutes. Remove the marjoram sprigs and bay leaf. Using an immersion blender, puree the soup in the pan until smooth (or blend in batches in a regular blender).
In a medium skillet over medium heat, melt the remaining 3 tablespoons (45 grams) butter. Heat, swirling the pan, until the butter darkens, about 5 minutes. Pour the browned butter into the soup and stir again. Set the skillet aside. Gently reheat the soup over medium heat, thinning it with water if necessary. Season with salt and add cayenne pepper.
Wipe out the skillet, add the remaining 1 tablespoon olive oil, and heat over high heat. Lightly season the shrimp with salt and add them to the skillet. Cook, turning once, until the shrimp are golden brown around the edges, 3-4 minutes. Transfer to a plate.
Add the almonds to the pan and cook, stirring occasionally, until golden brown, about 1 minute. Serve the soup in bowls or plates. Top with the shrimp, almonds, and chives.

Tips for Preparing for Future Use

The soup can be made ahead of time and pureed in a blender. Cool and refrigerate for 24 hours or freeze for up to 1 week. If the soup separates, blend it again before serving.