Serves 2 + leftovers
2 tablespoons butter
2 tablespoons flour
1 1/2 cups fish or vegetable stock
1 medium yellow onion, diced
2 medium carrots, diced
1/2 pound shrimp
1/2 cup pumpkin puree
1 14 oz can crushed tomatoes
1/2 teaspoon oregano
salt and pepper to taste
In a medium stock pot, melt the butter and whisk in the flour to make a roux
Cook over low heat until brown and fragrant, at least 5 minutes
Whisk in 1 cup of the stock and turn the heat down very low
In another pan, saute the onions and carrots in spray oil with a pinch of salt over medium heat
Roughly chop the shrimp
Add the shrimp to the pan and cook until they just begin to turn pink
Stir in the pumpkin and crushed tomatoes and bring to a simmer
Add the shrimp mixture into the pot with the roux, stirring in the remaining 1/2 cup of stock, oregano and freshly ground pepper.
Over medium heat, return soup to a simmer then turn off the heat.
If you would like your bisque to be a little more smooth or creamy, there are always options. For smooth bisque, simply puree the vegetables before adding to the roux and chopping the shrimp into smaller pieces. For creamy bisque, stir in a touch of sour cream or plain yogurt after turning off the heat.
Serve soup with crackers and enjoy!
Speaking of crackers, I couldn't resist making these delicious & easy snack crackers. These crackers are another memory. They best warm and fresh out of the oven. I remember noshing on them before big meals and licking my fingers of all the garlicky goodness.
You just need 1/4 cup vegetable oil, a bag or box of oyster crackers and a salad dressing mix. You can use Italian for a little sweeter of a snack, Ranch for a savory snack, or your favorite mix.
In a medium bowl, toss the crackers with the oil to coat. Stir in the dressing mix and bake at 350 degrees for 20 minutes. Toss the crackers at least once to prevent them from burning.
Store them in an air tight container for up to a week. They'll be gone soon!