Pumpkin and Shrimp Bisque

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup butter
  • 14
  • 1
    cup diced onion
  • 3
    cups chicken stock
  • 3
    cups peeled and diced pumpkin
  • 1
    (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can cream of celery soup
  • 1
    cup whipping cream
  • 1
    lb uncooked small shrimp, peeled
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DIRECTIONS

  • Melt butter in a heavy large saucepan, over medium-low heat.
  • Add onion and cook until transparent, stir occasionally for about 10 minutes.
  • Add flour and stir 3 minutes.
  • Add stock and bring to a boil, stir constantly.
  • Add squash and bay leaves, simmer until squash is very tender, about 15 minutes.
  • Blend in can of soup and whipping cream.
  • Season to taste and remove bay leaves.
  • Puree soup in blender.
  • Before serving add shrimp and heat on low.
  • Butternut squash can be substituted for pumpkin. Sprinkle with nutmeg.
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