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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Reduced Sodium/Fat Pumpkin & Shrimp Bisque

Yield / Servings

3+ quarts

Category

Soups

Ingredients

  • 1 each medium butternut squash, peeled and diced
  • 1 lb. carrots, cut into 1 inch pieces
  • 1 large onion, peeled and cut into large dice
  • 1 gallon Hearty Foundations® Smart Sodium 400® Reduced Sodium Vegetable Base
  • 1 gallon Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base
  • 2 bay leaves
  • 44 oz. canned pumpkin
  • 3 tbsp. GF tomato paste
  • 2 oz. canola oil
  • 4 oz. chopped shallots
  • 2 oz. chopped garlic
  • 1½ lb. shrimp raw peeled and deveined
  • 4 oz. cream sherry
  • 2 tsp. fresh thyme
  • 2 tbsp. pumpkin pie spice
  • 24 oz. fat free sour cream

Preparation Steps

1

Combine butternut squash, carrots, onion and both prepared RC Hearty Foundations® Smart Sodium 400® Vegetable and Seafood Bases together in a soup pot and add bay leaves.

2

Simmer the mixture until all the vegetables are soft.

3

Remove the bay leaves and add canned pumpkin and tomato paste, heat the mixture to 165°F.

4

In a sauté pan add canola oil and sauté until shallots are slightly browned and add chopped garlic and toast to a golden brown.

5

Add shrimp and sauté until they just turn pink and add sherry.

6

Reduce the mixture by ⅓ and add to soup pot.

7

Add fresh thyme and pumpkin pie spice and simmer for 15 minutes.

8

Add sour cream and then blend soup mixture with an immersion blender or blender.

9

Season to taste with additional RC Hearty Foundations® Smart Sodium 400® Vegetable Base and pumpkin pie spice.

Recipe from RC Fine Foods.