I made pumpkin puree for the very first time this week. Once you taste fresh puree, the stuff in the can pales in comparison. Not only is it super yummy, it’s very easy to make. For a fleeting moment it had me wondering why I did not make homemade baby food for our son. Of course it is easy to ask such questions 12 years later. Had I considered making it then it would have sent me straight to the nuthouse.
Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.
5 pounds pumpkin, peeled and cut into 3/4-inch pieces
1 tablespoon finely chopped thyme
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 yellow onion, diced
1 tablespoon butter
6 cups fish stock
1/2 cup dry white wine
3 bay leaves
2 pounds raw shrimp, peeled
2/3 cup heavy cream or crème fraîche
Preheat oven to 425°F. Toss pumpkin and thyme in oil and spread mixture onto large baking pan. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large bowl. Cool and puree.
Sautee onions in butter until soft. Add stock, wine, bay leaves and simmer for 10 minutes. Add pumpkin puree. Working in batches, puree the soup in a blender or food processor until smooth, then transfer back to the stockpot and check seasoning. Bring back to a low simmer and add shrimp. Cook until shrimp turn pink.
Remove from heat and immediately whisk in cream. Ladle into warm soup bowls and serve.
Serves 8 – 10