Gingered Pumpkin Bisque with Shrimp.

  • 2 medium
    carrots
  • 2 sticks
    celery
  • 32 fl oz
    chicken or vegetable broth
  • 2 (1 inch) pieces
    ginger root
  • 4 fl oz
    heavy cream
  • 1 (15 oz) can
    pure pumpkin purée
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 4
    whole grain buns or rolls
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cayenne pepper
  •  
    cinnamon
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium carrots
    2 sticks celery
    2 (1 inch) pieces ginger root
  • 2
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Medium dice the carrots (cut into ½-inch cubes). Transfer to a medium bowl.
  • 3
    Trim off and discard the ends of the celery; medium dice the celery (cut into ½-inch cubes). Add to the bowl with the carrots.
  • 4
    Preheat a medium saucepan over medium heat.
  • 5
    While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the bowl with the carrots and celery.
    1 medium yellow onion
  • 6
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 7
    Add the onion, celery, and carrots to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
  • 8
    Peel and grate or mince the ginger.
  • 9
    Add the ginger, cinnamon, and cayenne pepper to the saucepan; stir and cook until fragrant, 15 to 30 seconds.
    ½ tsp cinnamon
    ⅛ tsp cayenne pepper
  • 10
    Add the pumpkin purée and broth to the saucepan; stir to combine and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
    1 (15 oz) can pure pumpkin purée
    32 fl oz (4 cups) chicken or vegetable broth
  • 11
    While the soup cooks, preheat a skillet over medium-high heat.
  • 12
    If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a clean towel or paper towels and pat dry. If using fresh shrimp, skip the first step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 13
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 14
    Add the shrimp to the skillet; cook until they are opaque, 1 to 2 minutes per side. Once done, transfer to a bowl and set aside to cool.
  • 15
    Stir the heavy cream into the soup and season with salt and pepper.
    4 fl oz (½ cup) heavy cream
    1 tsp salt
    ½ tsp black pepper
  • 16
    Using an immersion (hand) blender, puree the soup until smooth.
  • 17
    Toast the buns if desired.
    4 whole grain buns or rolls
  • 18
    To serve, divide the soup between bowls and top with the shrimp. Serve with buns on the side. Enjoy!