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Saturday 13 December 2025 09:06:42 GMT
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Pumpkin Shrimp Bisque 🦐 | Soups So Good It Can Cure Any Sickness Ep. 26 INGREDIENTS:  Roasted Pumpkin - 1 whole squash, cubed - Olive oil - Salt & Pepper to taste Pumpkin Shrimp Bisque  - 2 small onions, diced - 10-12 cloves of garlic, chopped - 2 inch ginger, julienned - 1 stalk of leeks, sliced - 3/4 cup celery, chopped - 1 carrot, chopped - 500g of shrimps, shells removed and set aside - 1 tbsp tomato paste - 1 tbsp of paprika - ⅓ cup of brandy - Chicken stock as needed - A sprig of sage - 3/4 cup heavy cream  - Reserved roasted squash - ⅓ cup of heavy cream - fish sauce to taste *all measurements are estimates. season and adjust w your ❤️ INSTRUCTIONS: - Add pumpkin to a roasting tray, drizzle with olive oil, and season with salt & pepper. Bake at 180°C for 25–30 minutes, or until soft. Set aside. - To make the shrimp bisque, sauté the onions, garlic, and ginger until soft and fragrant. Add the leeks, celery and carrots and cook for another minute. - Add the shrimp shells and tomato paste, mixing well until everything is evenly coated. Stir in the paprika, pour in brandy and carefully flambé until the alcohol has cooked off. - Pour in enough chicken stock to fill the pot. Add a sprig of sage, cover, and let simmer for 10–20 minutes. - Transfer the mixture to a blender and blend until smooth. Strain to remove any shells, then return the bisque to the pot. Add the roasted pumpkin, season with fish sauce, heavy cream, and pepper, and blend until silky and velvety. - Serve and enjoy! #ASMR #CookingASMR #soups
Pumpkin Shrimp Bisque 🦐 | Soups So Good It Can Cure Any Sickness Ep. 26 INGREDIENTS: Roasted Pumpkin - 1 whole squash, cubed - Olive oil - Salt & Pepper to taste Pumpkin Shrimp Bisque - 2 small onions, diced - 10-12 cloves of garlic, chopped - 2 inch ginger, julienned - 1 stalk of leeks, sliced - 3/4 cup celery, chopped - 1 carrot, chopped - 500g of shrimps, shells removed and set aside - 1 tbsp tomato paste - 1 tbsp of paprika - ⅓ cup of brandy - Chicken stock as needed - A sprig of sage - 3/4 cup heavy cream - Reserved roasted squash - ⅓ cup of heavy cream - fish sauce to taste *all measurements are estimates. season and adjust w your ❤️ INSTRUCTIONS: - Add pumpkin to a roasting tray, drizzle with olive oil, and season with salt & pepper. Bake at 180°C for 25–30 minutes, or until soft. Set aside. - To make the shrimp bisque, sauté the onions, garlic, and ginger until soft and fragrant. Add the leeks, celery and carrots and cook for another minute. - Add the shrimp shells and tomato paste, mixing well until everything is evenly coated. Stir in the paprika, pour in brandy and carefully flambé until the alcohol has cooked off. - Pour in enough chicken stock to fill the pot. Add a sprig of sage, cover, and let simmer for 10–20 minutes. - Transfer the mixture to a blender and blend until smooth. Strain to remove any shells, then return the bisque to the pot. Add the roasted pumpkin, season with fish sauce, heavy cream, and pepper, and blend until silky and velvety. - Serve and enjoy! #ASMR #CookingASMR #soups

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