Shrimp Bisque in Pumpkin Velvet
A bisque love story that started in Hollywood.
Story
I was fairly fearless when I was younger. There was no particular reason. I should have been - for about a million reasons. On my first solo trip to Los Angeles in the late 1970s, I stayed in Hollywood. Right smack dab in the middle of it—on Whitley Ave., just off Hollywood Boulevard. Now, Hollywood Blvd. today is full of tourists and souvenir shops, but back then? It was gritty, it was weird, it was exhilarating. And I loved every minute.
Just down the street from where I was staying was Grauman’s Chinese Theater. After visiting for the first time (how could I not?), I noticed a little restaurant across the street: Hamburger Hamlet. After walking and walking (At that point in my life, I did not drive, I either walked or took the bus), I was tired, thirsty and hungry and unlike today, where there is a gigantic mall next to the theater. there weren't many places to eat. So I crossed the street to take a look.
Eating alone never bothered me back then (why did I lose that trait?), so I went in, sat down, and scanned the menu. That’s when something caught my eye under the Soup section: Lobster Bisque. Now that sounded exotic! I didn’t even know what a bisque was, but I ordered it anyway.
And I’ve been in love with bisques ever since.
Hamburger Hamlet is sadly no more—gone the way of many beloved restaurant chains—but bisques? Bisques are forever.
A New Take: Shrimp Bisque in Pumpkin Velvet
This version I’m sharing today is a little different—shrimp bisque with a velvety pumpkin base. It's special. Not just because of the ingredients, but because of how the flavor is built, layer by layer. One of the key steps is pan-roasting the shrimp shells. Don’t skip that. It’s magic. That one step adds a richness that carries all the way through the final spoonful.
And let’s talk about the sherry. If you think it’s an odd addition, trust me—it’s not. If you don’t have sherry, honestly? Don’t make this dish. Go get some. It doesn’t need to be expensive, just decent. It makes the bisque sing.
Now the Mexican crema is optional, but if you can find it, add a little swirl on top. It’s extra. And wonderful.
The photo may look understated. But the flavor? Oh, your mouth is going to melt from the warm, savory explosion of layered goodness. That’s a promise.
And to Hamburger Hamlet—thank you for introducing me to bisque. You’ll always have a soft spot in my heart.
Text-Only Recipe (Fallback)
Pumpkin and Shrimp Bisque — Recipe (Text)
Yield: 8 servings
Ingredients
- 1 pound shrimp, 16–20 count, shell on
- 2 tablespoons olive oil
- 1 cup white wine
- 3 cups chicken stock
- 1 pinch saffron (about 24 threads)
- 1 cup celery, coarsely chopped
- 1 cup yellow onion, coarsely chopped
- 4 bay leaves
- 1/2 teaspoon sage, rubbed (plus 1/4 tsp later)
- 2 cups canned pumpkin
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon ground black pepper
- For sautéed shrimp: reserved shelled shrimp, 1 tbsp olive oil, 4 cloves garlic (minced), salt, pinch sage
- To finish: 8 tsp sherry; 8 tsp Mexican crema
Instructions
- Peel and devein shrimp, reserving shells; chill shrimp.
- Heat oil in a medium saucepan over high; roast shells, stirring, until deep orange (3–4 min).
- Deglaze with wine; simmer until mostly evaporated.
- Add saffron, celery, onion, bay leaves, 1/2 tsp sage; sauté until onion starts to soften.
- Add chicken stock; bring to a boil, then cover and gently simmer 30 min.
- Strain through a fine sieve, pressing solids; return stock to pan.
- Whisk in pumpkin, cream, salt, pepper, and 1/4 tsp sage; simmer gently 15 min.
- Stir in lemon juice; adjust seasoning.
- Sauté reserved shrimp in oil with garlic, salt, sage until just cooked (4–5 min).
- Add shrimp to bisque; simmer on low 10 min.
- Serve with 1 tsp sherry and 1 tsp crema per bowl.
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