Spicy Pumpkin And Shrimp Soup From The Lactaid Brand Food

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PUMPKIN AND SHRIMP BISQUE



Pumpkin and Shrimp Bisque image

Categories     Soup/Stew     Vegetable     Appetizer     Thanksgiving     Shrimp     Pumpkin     White Wine     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

1 pound large shrimp (16 to 20)
Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage
2 cups pumpkin purée, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage

Steps:

  • 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
  • 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
  • 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
  • Variation
  • Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

SPICY PUMPKIN AND SHRIMP SOUP FROM THE LACTAID® BRAND



Spicy Pumpkin and Shrimp Soup from the LACTAID® Brand image

Turn a can of pumpkin into an exciting soup. Just the right blend of ginger, cilantro, allspice, and garlic gives the pumpkin and shrimp a Caribbean-style flavor.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 13

2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground allspice
2 tablespoons olive oil
1 (14 ounce) can chicken broth
1 (15 ounce) can pumpkin
1 ½ cups LACTAID® Reduced Fat Milk
1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed
1 Fresh shrimp in shells, peeled, deveined, and cooked
1 teaspoon Snipped fresh chives

Steps:

  • In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 to 15 minutes or until the vegetables are tender, stirring occasionally. Cool slightly.
  • Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
  • In the same saucepan combine pumpkin, LACTAID® Reduced Fat Milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, thread additional cooked shrimp on small skewers. Ladle soup into soup bowls. If desired, top each serving with snipped chives and a shrimp skewer.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 23.1 g, Cholesterol 100 mg, Fat 10.4 g, Fiber 5 g, Protein 17.7 g, SaturatedFat 2.5 g, Sodium 884.7 mg, Sugar 12.3 g

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