Butternut Squash and Shrimp Bisque

Name: Butternut Squash and Shrimp Bisque
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g pumpkin; 2 pcs potato; 400ml milk; 100g shrimp; 1/5 onion; 1 Shallots; 3 slices ginger; 5g butter; 2g black pepper powder; 3g Cooking Wine; 3g Soy sauce; 6g Oyster sauce; 3g starch; 6g salt; A small amount Basil chopped; A small amount parsley

by Homecoming Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I heard that pumpkins are more suitable for Halloween!
On Halloween, supermarkets are decorated with a Helloween atmosphere, but among those orange, purple, black, ghosts, wizards, and bats, I am only attracted by this ugly ingredient: pumpkin.
Today, get a creamy pumpkin and shrimp soup. The soup has a rich and creamy taste, which blends with the sweet pumpkin and is accompanied by a few shrimps. The taste is delicious and smooth.

Butternut Squash and Shrimp Bisque

1. Prepare the ingredients. Shrimp, pumpkin, potatoes, milk, onions, ginger and spring onions.

Butternut Squash and Shrimp Bisque recipe

2. Cut the vegetables into small pieces.

3. Cut the onion into small cubes and set aside.

4. Marinate the shrimp, add cooking wine, oyster sauce, light soy sauce, minced ginger and garlic, starch, and black pepper.

5. Stir and marinate for 10 minutes.

6. Put the pumpkin and potatoes on the pot and steam for 15 minutes.

7. The pumpkin potatoes are steamed and let cool for later use.

8. Put the potato squash into the wall breaker.

9. Add 400ml milk.

10. Select the wall break button, and it will be broken into mud in 30 seconds.

11. The pumpkin milk mash is ready for use.

12. Put a small amount of butter in the pot and melt it over low heat.

13. Add the shrimp and fry until browned.

14. Add the diced onion and stir well.

15. Pour in the pumpkin milk puree and mix well.

16. Pour in 300ml of water, bring to a boil over high heat, and continue to stir slowly to avoid muddy bottom.

17. Add salt and continue to stir evenly.

18. Add oyster sauce, black pepper, and chopped basil, and continue to stir.

19. After stirring until it is smooth and flavorful, it is ready to be out of the pot!

20. A bowl of creamy pumpkin and shrimp soup is on the table, sprinkle some parsley to garnish!

Tips:
Milk can be replaced with light cream, about 100ml light cream is enough. When boiling the thick soup, you need a stirrer to avoid the thick and thick bottom of the soup. Be sure to use a non-stick pan!