Pumpkin-Shrimp Bisque

Pumpkin goes savory in this delicious soup recipe. Succulent shrimp, veggies, and cream all join the pot for a rich, indulgent bowl.

two bowls of Pumpkin-Shrimp Bisque with toasted bread
Photo: Jacob Fox
Total Time:
40 mins
7 cups


  • 1 pound fresh or frozen peeled and deveined medium shrimp

  • 2 tablespoon extra virgin olive oil

  • 1 cup sliced celery

  • 1 cup trimmed, halved, and sliced leeks

  • ½ cup dry white wine

  • 2 tablespoon chopped fresh thyme

  • 3 cup reduced-sodium chicken broth

  • 1 15 ounce can pumpkin

  • ¾ cup heavy cream

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon lemon juice

  • Thyme sprigs (optional)

  • Toasted baguette slices


  1. Thaw shrimp, if frozen. In a 4-qt. pot heat oil over medium. Add celery and leeks. Cook and stir 5 minutes. Carefully stir in wine and thyme. Simmer, uncovered, 2 minutes. Stir in broth, pumpkin, and half of the shrimp. Cook for 2 minutes. Cool slightly.

  2. In a blender or food processor blend mixture in batches until smooth; return to pot. Stir in remaining shrimp, 3/4 cup cream, salt, and pepper. Bring to boiling; reduce heat. Simmer 2 to 3 minutes or until shrimp turn opaque. Stir in lemon juice. If desired, top with thyme sprigs. Serve with baguette slices.

Nutrition Facts (per serving)

307 Calories
16g Fat
18g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 307
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 156mg 52%
Sodium 679mg 30%
Total Carbohydrate 18g 7%
Total Sugars 4g
Protein 20g
Vitamin C 7.5mg 38%
Calcium 116mg 9%
Iron 2.2mg 12%
Potassium 555mg 12%
Folate, total 29.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles