PUMPKIN SOUP WITH SHRIMP
Provided by Craig Claiborne
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Prepare pumpkin cubes and set aside.
- Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
- Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
- Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
- Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 888 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN AND SHRIMP BISQUE
From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.
Provided by Veghead
Categories Vegetable
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
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.
- Note:.
- To make fresh pumpkin purée, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and purée it in a food processor until smooth. Transfer the purée to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.
- Variation:.
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Nutrition Facts : Calories 307.2, Fat 14.8, SaturatedFat 5.2, Cholesterol 109.5, Sodium 452.6, Carbohydrate 28.8, Fiber 7.4, Sugar 3.5, Protein 16.7
SPICY PUMPKIN AND SHRIMP SOUP FROM THE LACTAID® BRAND
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
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
PUMPKIN AND SHRIMP SOUP
This unusual combination of pumpkin and shrimp is a surprise. Curry powder and chicken broth add flavor and aroma to an already fantastic fall soup. Serve it in a hollowed out pumpkin for company or for fun.
Provided by Niki
Categories Pumpkin Soup
Yield 6
Number Of Ingredients 8
Steps:
- Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.
- In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk from burning. Season with salt and pepper.
- If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon wedges.
- Add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. Return to saucepan and simmer. Add the remaining whole shrimp and simmer for 5 more minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 50.5 g, Cholesterol 47.7 mg, Fat 3.8 g, Fiber 3.5 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 282.9 mg, Sugar 15.1 g
PUMPKIN AND SHRIMP SOUP
I would definitely classify this as different and unusual. The combination of ingredients is right for me.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt butter.
- Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
- Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
- Transfer vegetable mixture to the container of an electric blender.
- Add 1/2 cup chicken broth to the blender.
- Cover and process until almost smooth.
- In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
- Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.
Nutrition Facts : Calories 254.4, Fat 10, SaturatedFat 5.4, Cholesterol 166.7, Sodium 1085.8, Carbohydrate 20.2, Fiber 2.4, Sugar 5.6, Protein 21.8
PUMPKIN AND SHRIMP BISQUE
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
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.
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