I made pumpkin puree for the very first time this week. Once you taste fresh puree, the stuff in the can pales in comparison. Not only is it super yummy, it’s very easy to make. For a fleeting moment it had me wondering why I did not make homemade baby food for our son. Of course it is easy to ask such questions 12 years later. Had I considered making it then it would have sent me straight to the nuthouse.
Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.
5 pounds pumpkin, peeled and cut into 3/4-inch pieces
1 tablespoon finely chopped thyme
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 yellow onion, diced
1 tablespoon butter
6 cups fish stock
1/2 cup dry white wine
3 bay leaves
2 pounds raw shrimp, peeled
2/3 cup heavy cream or crème fraîche
Preheat oven to 425°F. Toss pumpkin and thyme in oil and spread mixture onto large baking pan. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large bowl. Cool and puree.
Sautee onions in butter until soft. Add stock, wine, bay leaves and simmer for 10 minutes. Add pumpkin puree. Working in batches, puree the soup in a blender or food processor until smooth, then transfer back to the stockpot and check seasoning. Bring back to a low simmer and add shrimp. Cook until shrimp turn pink.
Remove from heat and immediately whisk in cream. Ladle into warm soup bowls and serve.
Serves 8 – 10
17 Comments
A waft just sailed all the way here of that heavenly bisque. I could have bisque or boullibaisse every day.
I will try this recipe this week!
pve
Ronda, your soup sounds heavenly! I am a soup lover!
Ronda, how yummy, and by the way, how in the world do you find time to cook? It must be a way of relaxing for you!
I love to cook Karena! It's really only on the weekends when I have the time! I live for Sunday afternoons!
Delicious Rhonda, xv.
Hello~ This sounds delish! Perfect for today…sunny,cool, crisp and fall colors. This is exactly the kind of "feel good food" that I want.
Thanks for posting it.
~Jamilyn
Hello~ This sounds delish! Perfect for today…sunny,cool, crisp and fall colors. This is exactly the kind of "feel good food" that I want.
Thanks for posting it.
~Jamilyn
Thanks for sharing this recipe! Having grown up on the Mississippi Coast- I can never eat enough shrimp! I cannot wait to try this recipe!
Sounds yummy. I saute butternut squash and diced crystallized ginger in a little butter until soft and serve as a side dish to just about everything.
Sounds like a great starter for Thanksgiving dinner.
Oh Ronda, I can surely smell the soup, you know I had posted a couple of days ago about 'my' pumpkin soup and I marvel over the many different receipes! Will try yours, sounds heavenly with shrimps!
Check out mine please…
XX
Victoria
Yum, Ronda! I love it! I will definitely make some. Tonight Chef Anahita gave a recipe for Butternut Squash Soup, another favorite of mine.
PS I LOVE the picture! Did you take it?
Rhonda, thanks so much for sharing this recipe. It sounds divine, just perfect for this month.
Lidy
I'm getting hungry!
Sounds absolutely fantastic. I love that roasting first tip, Ronda. Thanks!
oh this looks divine! I'm a huge fan of the "real" pumpkin puree= it's the only way I'll make my pumpkin pie.
Wow, seems delicious! Soups are a great way to heat winter evenings.
Why don't you add your recipe to the community (http://www.italymag.co.uk/community)?
You may be interested in reading a foodie guide to winter squash that Italy magazine published few weeks ago, located here: http://www.italymag.co.uk/italy-featured/foodie-guide-winter-squash
Looking forward to hear from you!