Roasted Pumpkin and Mexican Shrimp Bisque

From: Executive chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ.

Yield: 6 servings.

  • Roasted Pumpkin and Mexican Shrimp Bisque1 cup roasted pumpkin puree (canned pumpkin or roasted butternut squash may be substituted)
  • 11⁄2 cups shrimp or chicken stock
  • 1 cup reduced shrimp or shellfish cream (11⁄2 cups heavy cream)
  • 6 oz. dry sherry
  • 1 sprig thym

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