Pumpkin and Shrimp Bisque

Ingredients

• fresh sage
• finely chopped
• 2 teaspoons
• fresh sage
• finely chopped
• 2 teaspoons
• extra virgin olive oil
• + 70 more ingredients
• • 1 tablespoon
  • extra virgin olive oil
  • 1 tablespoon
  • fresh ground black pepper
  • fresh lemon juice
  • 1 tablespoon
  • fresh lemon juice
  • 1 tablespoon
  • cayenne pepper
  • ¹/₈ teaspoon
  • cayenne pepper
  • ¹/₈ teaspoon
  • salt, less if using canned stock
  • ¾ teaspoon
  • salt, less if using canned stock
  • ¾ teaspoon
  • heavy cream
  • ½ cup
  • heavy cream
  • ½ cup
  • pumpkin puree
  • 2 cups
  • pumpkin puree
  • 2 cups
  • sage sprigs
  • fresh
  • 3 (3 inch)
  • sage sprigs
  • fresh
  • 3 (3 inch)
  • dried bay leaves, torn
  • 2
  • dried bay leaves, torn
  • 2
  • fresh bay leaves, torn or
  • 4
  • fresh bay leaves, torn or
  • 4
  • onions, coarsely chopped
  • 1 (8 ounce)
  • onions, coarsely chopped
  • 1 (8 ounce)
  • celery ribs, coarsely chopped
  • 2
  • celery ribs, coarsely chopped
  • 2
  • (about 24)
  • saffron thread
  • 1 pinch
  • (about 24)
  • saffron thread
  • 1 pinch
  • chicken stock
  • 3 cups
  • chicken stock
  • 3 cups
  • dry white wine
  • ¾ cup
  • dry white wine
  • ¾ cup
  • extra virgin olive oil
  • 2 tablespoons
  • extra virgin olive oil
  • 2 tablespoons
  • (16 to 20)
  • large shrimp
  • 1 lb
  • (16 to 20)
  • large shrimp
  • 1 lb

1 1. Shrimp stock: 2 Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep oran...

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