Pumpkin shrimp bisque

I love pumpkin foods, but H doesnt. So on nights when he isnt here for dinner I like to make the foods he wont eat. Tonight is just that night. I love pumpkin soup and love shrimp so this was perfect together. Easy to make, great tasting and made enough for leftovers. Found on Jenn Cuisine and perfect fall meal! I did clean it up as much as I could for clean eating, so it isnt too bad for you either!
Mine also came out thicker. I may have boiled too much and then without the cream it was thicker, but that wasnt a problem at all. Nice thick soup is more what I prefer, so this worked out well!! Either way, thinner or thicker this was very good and I think I will add it to my rotation of dishes to enjoy when H is out for the night. Savory pumpkin meals are one of my favorites!

ENJOY!

Ingredients:
1 lb. medium sized fresh shrimp, peeled and deveined, tails reserved
2 tbs. olive oil
3/4 c. sherry
4 c. seafood stock-I used low sodium organic
pinch saffron
1 tsp. paprika
3 sage leaves
3 bay leaves
2 ribs celery, chopped
1/2 onion, chopped
2 c. corn (frozen)
1/2 lb. new potatoes, peeled and diced
2 c. pumpkin puree
1 c. heavy cream-I used fat free greek yogurt
cayenne, to taste
juice of 1/2 lemon
black pepper, to taste

Directions:
Heat olive oil in a pan (medium) and saute the tails until fully cooked and just starting to brown.  Add the sherry and let boil until the liquid is gone.
Add the rest of the stock ingredients – stock, saffron, paprika, sage, bay leaves, celery, onion – and bring to a boil.  Then let boil for a good 30 minutes covered to let the stock develop its flavor.  After that strain the broth and return to the pot.  Add in the potatoes and corn and bring back to a boil, and cook another 10 minutes or so until the potatoes are soft.  It won’t take very long because the potatoes are cut pretty small.
While that is boiling, chop shrimp into thirds and saute in a pan with some olive oil until cooked (just a few minutes are needed).
With a wooden spoon, stir in the pumpkin, then heavy cream and cayenne and bring it back to just a simmer.  Let simmer 10 minutes.  Then add shrimp, lemon juice and pepper. Serve immediately.

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One Comment on “Pumpkin shrimp bisque”

  1. this sounds like a great recipe! Love pumpkin in all dishes and I’ve never seen it paired with soup! The greek yogurt was a great sub too :)


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