Name: Pumpkin Shrimp Bisque
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 tbsp olive oil; Shells and tails from 1 lb large shrimp; 1 cup dry white wine; 3 cups chicken stock (homemade or high-quality store-bought); 1 pinch saffron threads (generous); 2 stalks celery, roughly chopped; 1 large onion, roughly chopped; 4 bay leaves; 3 sprigs fresh sage; 2 cups pumpkin puree (canned or fresh); ½ cup half & half; ½ tsp kosher salt (plus more to taste); ⅛ tsp cayenne pepper; 1 tbsp lemon juice, freshly squeezed; 1 tsp Asian fish sauce; 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 2 tsp fresh sage, chopped; Shredded fresh kale; Roasted pumpkin seeds (pepitas); Crackers or toasted bread

Description

A rich and creamy Pumpkin Shrimp Bisque made with homemade shrimp stock, pumpkin puree, fresh sage, and perfectly sautéed shrimp. The ultimate fall comfort food with an elegant touch!

Ingredients

For the Shrimp Stock:

2 tbsp olive oil
Shells and tails from 1 lb large shrimp
1 cup dry white wine
3 cups chicken stock (homemade or high-quality store-bought)
1 pinch saffron threads (generous)
2 stalks celery, roughly chopped
1 large onion, roughly chopped
4 bay leaves
3 sprigs fresh sage

For the Bisque Base:

2 cups pumpkin puree (canned or fresh)
½ cup half & half
½ tsp kosher salt (plus more to taste)
⅛ tsp cayenne pepper
1 tbsp lemon juice, freshly squeezed
1 tsp Asian fish sauce

For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 tsp fresh sage, chopped

For Garnish:

Shredded fresh kale
Roasted pumpkin seeds (pepitas)
Crackers or toasted bread

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Instructions

Make the Shrimp Stock:

Heat olive oil in a heavy-bottomed saucepan until smoking.
Add shrimp shells and cook until they turn orange and fragrant (3–4 minutes).
Deglaze with wine, reduce by half.
Add chicken stock, saffron, celery, onion, bay leaves, and sage. Simmer 30 minutes.
Strain, pressing solids to extract all liquid.

Prepare the Bisque Base:

Whisk pumpkin puree, half & half, salt, and cayenne into the shrimp stock.
Simmer for 3 minutes.
Stir in lemon juice and fish sauce. Adjust seasoning.

Cook the Shrimp:

Heat olive oil in a pan.
Add shrimp with sage, cook until just opaque (about 2 minutes). Do not overcook.

Assemble & Serve:

Place shrimp in serving bowls.
Ladle bisque over shrimp.
Garnish with kale, roasted pumpkin seeds, and serve with crackers or bread.

Notes

Don’t skip roasting the shrimp shells—this step deepens the stock’s flavor.
Cook shrimp separately to avoid them becoming rubbery when reheating.
Substitute coconut milk for half & half if you want a dairy-free version.
For extra garnish, add a drizzle of crème fraîche or crispy sage leaves.

Prep Time: 20 minutes
Cook Time: 40 minutes