Name: Pumpkin and Shrimp Bisque
Yield: Makes 8 servings
Ingredients: 1 pound large shrimp (16 to 20); 2 tablespoons extra-virgin olive oil; 3/4 cup dry white wine; 3 cups homemade or canned low-sodium chicken stock; Pinch saffron threads (about 24); 2 ribs celery, coarsely chopped; 1 medium onion (about 8 ounces), coarsely chopped; 4 fresh bay laurel leaves, torn, or 2 dried; 3 3-inch springs fresh sage; 2 cups pumpkin purée, fresh (see Note) or canned; 1/2 cup heavy cream; About 3/4 teaspoon salt, less if using canned stock; Scant 1/8 teaspoon cayenne pepper; 1 tablespoon freshly squeezed lemon juice; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 2 teaspoons finely chopped fresh sage

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Pumpkin and Shrimp Bisque

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.

Recipe notes

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