Pumpkin Shrimp Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp butter, unsalted1 large onion, diced1 cup leeks, chopped-white parts only4 cups canned pumpkin without salt (2-16 ounce cans)6-7 cups dhicken broth (99% Fat Free).5 cup fresh parsley, mincedNutmeg, ground, to tastePepper, to taste1 pound shrimp, raw, peeled and deveined3 cups Milk, 1%1 tbs lemon juice, freshly squeezed
1. Spray large pot with cooking spray. Melt butter, and saute onion and leeks for 8 to 10 minutes until soft and golden.
2. Stir in pumpkin, 6 cups broth, and parsley. Simmer over low heat for 15 to 20 minutes.
3. Stir in milk. And nutmeg and pepper. Simmer for 10 minutes. Do not boil.
4. Coarsely chop half the shrimp. Set aside.
5. Add the remaining whole shrimp to the soup and cook for 2 to 3 minutes until shrimp turns pink.
6.. Puree mixture in a food processor until smooth. Stir in lemon juice.
7. Return mixture to pot, and cook gently for 5-10 minutes. Add more stock to thin soup and adjust seasonings if you want.
8. Add the reserved chopped shrimp and cook 1-2 minutes more.
9. Garnish with parsley sprig and a single shrimp if you want.
We have prepared this the night before holiday dinners up to step 7, with no problem.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user VMARSTON.
2. Stir in pumpkin, 6 cups broth, and parsley. Simmer over low heat for 15 to 20 minutes.
3. Stir in milk. And nutmeg and pepper. Simmer for 10 minutes. Do not boil.
4. Coarsely chop half the shrimp. Set aside.
5. Add the remaining whole shrimp to the soup and cook for 2 to 3 minutes until shrimp turns pink.
6.. Puree mixture in a food processor until smooth. Stir in lemon juice.
7. Return mixture to pot, and cook gently for 5-10 minutes. Add more stock to thin soup and adjust seasonings if you want.
8. Add the reserved chopped shrimp and cook 1-2 minutes more.
9. Garnish with parsley sprig and a single shrimp if you want.
We have prepared this the night before holiday dinners up to step 7, with no problem.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user VMARSTON.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 3.2 g
- Cholesterol: 75.7 mg
- Sodium: 403.1 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.4 g
- Protein: 13.6 g
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