By Chef Alli
Pumpkin Bisque
Ingredients
1 lb. large, raw shell-on shrimp, 16-20 count
2 Tbs. olive oil
1 cup dry white wine
4 cups vegetable broth
2 bay leaves
1-2 Tbs. Tony Chachere’s Creole Seasoning, divided use
3 Tbs. unsalted butter
1 medium leek, white and light green parts only, soaked and rinsed, then thinly sliced
(see note for how to best clean leeks)
3 Tbs. dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 15-oz. can pumpkin puree
1/2 - 1 cup heavy whipping cream, depending on how creamy you prefer the bisque
Kosher salt, to taste
Thinly sliced green onions, optional
Ground nutmeg, optional
Instructions
Peel and devein the shrimp; reserve the shells and set the shrimp aside.
In a large saucepan or Dutch oven over medium high heat, add one tablespoon olive oil. When the oil is hot, add the reserved shrimp shells; sauté, stirring often, until the shells turn orange, about three to four minutes. Add the wine and cook until the wine is reduced by half, about four to five minutes. Add the vegetable broth and bay leaves; bring to a boil, then reduce the heat to low, simmering for 15 to 20 minutes. Strain the stock through a fine mesh sieve and return to the saucepan. Discard shrimp shells.
Meanwhile, in a large sauté pan over medium-high heat, add the remaining tablespoon of olive oil.
Season the reserved peeled and deveined shrimp with two to three teaspoons of the Cajun spice blend (depending on how spicy you prefer your food), then add the seasoned shrimp in a single layer to the hot olive oil in the pan. Sauté for one to two minutes, then turn the shrimp and sauté for one more minute, or until the shrimp turn from gray in color to an opaque pink. Remove the shrimp from the pan to a plate to cool; cut each shrimp into three or four pieces and reserve.
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter just begins to brown, add the sliced leeks; sauté for five minutes, stirring occasionally. Add the remaining two to three teaspoons of Cajun spice blend, to taste, along with the brown sugar, cinnamon and nutmeg; cook for three minutes.
Add the pumpkin puree and the prepared shrimp stock/vegetable broth mixture; stir to incorporate. Season to taste with salt, bringing the soup to a boil. Immediately reduce the heat to low, simmering the soup for 15 to 20 minutes. Stir in the cream; allow the bisque to cool for 10 minutes.
Transfer the bisque to a food processor or blender; puree until smooth, working in batches as needed. If needed, add more broth to reach the desired consistency. Return the prepared bisque to the pot to keep warm.
To serve, ladle the warm bisque into four bowls, garnishing with the reserved, seasoned shrimp pieces and the green onions or nutmeg, as desired. Enjoy at once.
