Pumpkin, Corn, and Shrimp Bisque
A warm and comforting soup perfect for a chilly Winter day
Makes 8 servings
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
2 (15-ounce) cans or 3 3⁄4 cups cooked pumpkin purée
4 cups chicken or vegetable broth
1½ teaspoons seafood seasoning, such as Old Bay
¼ teaspoon freshly ground black pepper
2 (14.5-ounce) cans cream-style corn
1½ pounds medium shrimp, peeled and deveined
Finely chopped green onions, for garnish In a large pot over medium heat, heat the oil and sauté the onion, garlic, and bell pepper until tender, 6–7 minutes.
Stir in the pumpkin, broth, seafood seasoning, pepper, and corn; heat, stirring frequently, until mixture simmers. Reduce heat to low and cook, stirring often, for 15 minutes.
Add shrimp, increase heat to medium, and cook until shrimp are pink and opaque, 4–7 minutes. Serve garnished with green onions.
Recipe excerpted from Pumpkin It Up by Eliza Cross, used with permission from Gibbs Smith, Publisher.
This original recipe first appeared in the Winter 2016/17 issue of City Style and Living Magazine.