Pumpkin and Shrimp Bisque

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
3%
Pumpkin and Shrimp Bisque
45 min.
4
3kcal

Suggestions


Experience the comforting warmth and vibrant flavors of our Pumpkin and Shrimp Bisque, a culinary delight that will captivate your senses. This remarkable dish harmoniously blends the earthiness of pumpkin with the savory essence of shrimp, creating a rich and creamy bisque that is perfect for any occasion. Whether you're enjoying it as a starter, a cozy snack, or a light meal, this bisque is versatile and satisfying.

Not only is this recipe gluten-free, dairy-free, and low FODMAP, making it suitable for a wide range of dietary needs, it is also a fantastic way to introduce bold flavors into your dining experience. The aromatic sage gremolata adds a delightful touch of freshness, elevating the dish to gourmet status. Additionally, the cooking process is simple and straightforward, ensuring you can whip up this delectable soup in just 45 minutes.

Imagine sitting at the dinner table with loved ones, sharing laughter and stories over steaming bowls of this exquisite bisque. Each spoonful balances creamy pumpkin puree with perfectly sautéed shrimp, creating a taste sensation that is both luxurious and comforting. Treat yourself and your guests to an unforgettable culinary experience with this Pumpkin and Shrimp Bisque. Dive in and savor the delightful flavors today!

Ingredients

  • 0.3 cup lemon zest toasted chopped ()

Equipment

  • bowl
  • frying pan
  • sauce pan
  • sieve

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.

Nutrition Facts

Calories3kcal
Protein8.25%
Fat3.71%
Carbs88.04%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
0.68217391650314%

Nutrients percent of daily need

Calories:2.82kcal
0.14%
Fat:0.02g
0.03%
Saturated Fat:0g
0.01%
Carbohydrates:0.96g
0.32%
Net Carbohydrates:0.32g
0.12%
Sugar:0.25g
0.28%
Cholesterol:0mg
0%
Sodium:0.36mg
0.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.09g
0.18%
Vitamin C:7.74mg
9.38%
Fiber:0.64g
2.54%