Pumpkin and shrimp bisque

Pumpkin & Shrimp Bisque
from Epicurious, 2000; serves 8

1 lb large shrimp

Shrimp stock
2 T evoo
3/4 c dry white wine
3 c low sodium chicken broth
pinch of saffron threads
2 ribs celery, coarsely chopped
1 medium onion, coarsely chopped
4 fresh bay leaves, torn; or 2 dried
3 3" sprigs fresh sage

3 c pumpkin puree, fresh (or canned)
1/2 c heavy cream
3/4 t salt (less if using canned stock)
1/8 t cayenne pepper
1 T fresh lemon juice
black pepper, freshly ground
1 T evoo
2 t finely chopped fresh sage


  1. Shrimp stock: peel and devein shrimp, reserve shells. Cover and refrigerate shrimp. Heat olive oil in medium saucepan over high heat until it begins to smoke. Add shrimp shells to pan, cook stirring constantly, until they turn deep orange and are just beginning to brown, about 3-4 minutes. (You should really smell some shrimp smells throughout the house). Add wine, first turning off flame or removing pan from flame, then boil over medium heat until liquid is evaporated. Add chicken stock, saffron, celery, onion, bay leaves, sage. Bring to boil, reduce heat and simmer gently for 30 minutes (with pan partially covered). Strain stock through fine sieve, pushing down solids to get all the liquid. Rinse out saucepain and pour stock back in.
  2. Soup: Whisk pumpkin, cream, salt, and cayenne into stock. Bring soup to simmer, then cook uncovered over low heat for 10 minutes. Stir in lemon juice and season to taste with black pepper and salt as needed.
  3. Finishing the soup: Pour olive oil into large saute pan over medium heat. When hot, add shrimp and sage and cook, tossing often, until shrimp is just cooked through, pink, and opaque, about 2-3 minutes. Cut shrimp into smaller pieces and place in bowls. Ladle soup over shrimp and serve.