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.

Summary

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

Print Recipe Pin Recipe

Instructions

1. Preheat oven to 220 ° C.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.