Description
Indulge in the creamy goodness of Roasted Pumpkin Shrimp Bisque. Learn how to make this delicious fall soup that’s perfect for cozy nights in!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound raw shrimp, peeled and deveined (450 g)
- 4 cups pumpkin puree (960 ml)
- 4 cups chicken broth (960 ml)
- 1 cup coconut cream (240 ml)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 1/2 teaspoon paprika (1 g)
- 1/4 teaspoon chili powder (0.5 g)
- 1 tablespoon lemon juice (15 ml)
- Fresh parsley, chopped for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional 1 minute.
- Remove the onion and garlic from the pot and set aside.
- Add the remaining tablespoon of olive oil to the pot.
- Add the shrimp to the pot and cook until pink and opaque, about 3-4 minutes.
- Remove the shrimp from the pot and set aside.
- Return the onion and garlic to the pot.
- Add the pumpkin puree and chicken broth to the pot.
- Stir in the salt, black pepper, paprika, and cayenne pepper.
- Bring the mixture to a simmer over medium heat.
- Reduce heat to low and let the mixture simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and lemon juice.
- Return the cooked shrimp to the pot.
- Cook for an additional 5 minutes until heated through.
- Adjust seasoning with more salt and pepper, if needed.
- Ladle the bisque into bowls and garnish with fresh parsley.
- Serve hot.
Notes
- Add more coconut cream for a creamier texture in the bisque.
- Adjust the spice level by varying the amount of chili powder.
- Balance the richness with fresh lemon juice and enhance flavor with olive oil or smoked paprika garnish.
