Pumpkin Puree Soup with Shrimps
by Editorial Staff
Turn a simple pumpkin soup into a gourmet shrimp bisque. To do this, the first cook baked pumpkin soup with onions, carrots, and spices in chicken broth. Grind it in a blender, and at the very end stir in brown butter for a more interesting nutty flavor. Pour the soup into bowls and top each serving with large grilled shrimp and toasted almonds.
Cook: 1 hour 30 mins
Servings: 6-8
Ingredients
- 5 tablespoon. peeled and chopped butternut squash (about 1 small squash)
- 2 tbsp olive oil
- 5 tbsp (75 gr.) Butter
- 1 leek (white and light green portion only), thinly sliced and washed
- 2 carrots, chopped
- 3 garlic cloves, chopped
- 2 sprigs of marjoram
- 1 bay leaf
- 2 tablespoon. slightly salted chicken broth
- Cayenne pepper to taste
- 220 gr. medium-sized shrimp, peeled of shells and intestinal veins
- 2 tbsp chopped almonds
- 1 tbsp chopped fresh chives
Directions
- Preheat oven to 220 ° C.
- Mix pumpkin with 1 tbsp olive oil, 0.5 teaspoon. salt and a little ground black pepper. Place on a baking sheet, spreading in one layer. Bake until tender and golden brown, about 30 minutes.
- Meanwhile, in a large saucepan over medium heat, heat 2 tbsp (30 gr.) Butter. Add leeks, carrots, garlic, marjoram, bay leaf, 1 teaspoon. salt and a little ground black pepper. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Stir in baked pumpkin, chicken stock, and 2 tablespoon. water; bring to a boil. Cook the carrots until tender, about 20 minutes. Remove the marjoram sprigs and bay leaf. Using a hand blender, grind the soup in a saucepan until smooth (or grind in a regular blender in several batches).
- In a medium skillet over moderate heat, melt the remaining 3 tbsp (45 gr.) Butter. Heat it by swirling the pan until the oil darkens, about 5 minutes. Pour brown butter into a soup and stir again. Set aside the pan. Heat the soup gently over medium heat and dilute with water if necessary. Season with salt and cayenne pepper.
- Wipe the pan, add the remaining 1 tbsp olive oil and heat over high heat. Salt the shrimp lightly and place in the skillet. Cook, turning once until the shrimps are browned around the edges, 3-4 minutes. Transfer to a plate.
- Add the almonds to the skillet and cook, stirring occasionally, until golden brown, about 1 minute. Serve the soup in bowls or bowls. Top with shrimp, almonds, and chives.
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