Make this scrumptious Pumpkin and Shellfish Bisque, top it with pumpkin seed pistou – and welcome to the fall season. I think this soup is everything your fall dreams are made of. It is creamy and warm, comforting and delicious. Besides, this pumpkin bisque soup recipe couldn’t be easier to make!
One of the secrets to great bisque is to start with good seafood stock (homemade or store-bought), which adds body and rich flavor to the soup. This pumpkin bisque also gets its flavor from yellow onions and thyme. Gently simmer all the ingredients together until the pumpkin turns into tender perfection, stir in heavy cream, and then blend, adding butter. Serve each portion topped with homemade pumpkin seed pistou. I have included the recipe for this pistou, too, which is easy and quick to make and seriously goes with just about everything. You can top the extras over grilled meats, pasta, polenta, or roasted vegetables.
To make the Pumpkin and Shellfish Bisque, you will need the following ingredients:
In a small saucepan over medium heat, heat 1 tablespoon vegetable oil and add ½ cup pepitas. Cook, stirring often, for about 3 minutes until toasted and puffed. Set aside to cool for 5 minutes.
In a blender, combine 1 cup chopped parsley, ¼ cup olive oil, 1 ½ tablespoons lemon juice, 1 tablespoon oregano leaves, 1 teaspoon salt, 1 garlic clove, a pinch crushed red pepper, and cooled pepitas. With the motor running, slowly drizzle in the remaining ¼ cup olive oil, and process for 20 to 30 seconds until the mixture is smooth yet still textured. Transfer the pistou to a container with a tight-fitting lid. Set aside until ready to use (up to 3 hours), or store in the refrigerator for up to 2 days.
In a stock pot over high heat, heat 2 tablespoons vegetable oil. Add 1 chopped onion and cook, stirring often, for about 5 minutes until softened.
Add 4 cups cubed pumpkin and 4 cups seafood stock and bring to a boil over medium-high heat.
Reduce the heat to medium-low and add 3 thyme sprigs tied into a bundle.
Simmer, uncovered, for about 30 minutes until the pumpkin is tender.
Remove the stock pot from the heat and discard the thyme. Stir in ½ cup heavy cream.
Transfer the soup to a blender. Remove the center piece of the blender lid to allow steam to escape and secure the lid on the blender. Place a clean towel over the opening in the lid. Process on high for about 30 seconds until smooth. With the blender running, add 2 tablespoons butter and process until silky and smooth, up to 2 minutes.
Transfer the soup to a clean large pot and stir in 1 teaspoon kosher salt.
Ladle the soup into bowls and top each bowl with 2 tablespoons pistou. Serve and enjoy!
While this Pumpkin and Shellfish Bisque with pumpkin seed pistou may sound like a restaurant-quality dish, it is easy to make at home. Give this recipe a go, and let us know how your soup turns out in the comments below!
Gluten Free Recipes
