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Chickpea and roast pumpkin bisque recipe
Course:
Appetizer, Main Course, Soup
Cuisine:
French, Mediterranean Inspired
Keyword:
bisque, chickpeas, prawns, pumpkin, soup
Servings:
4
people
Author:
Steve Paris
With some prawn shell stock leftover from a tom yam dish, what better way to utilise it than in a chickpea and roast pumpkin bisque.
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Ingredients
Prawn stock
500
g
prawns
3
cups
vegetable stock
3
cups
water
1
Tbsp
olive oil
10
g
butter
3/4
cup
dry white wine
Roasted chickpeas
1/2
can
chickpeas
200 g
1
Tbsp
finely chopped garlic
1
Tbsp
smoked paprika
1
Tbsp
olive oil
1
tsp
salt
1
tsp
freshly ground black pepper
Chickpea and roast pumpkin bisque
2
cups
roast pumpkin
5
cups
prawn stock
1/2
can
chickpeas
200 g
100
ml
cooking cream
1
tsp
freshly ground black pepper.
2
Tbsp
fish sauce
4
mussels
optional
10
g
butter
Truffle oil, sea grapes, and red seaweed to garnish, plus the roasted chickpeas, prawns, and mussels.
Instructions
Prawn stock
Remove the heads and shells from the prawns, removing and discarding the veins that go down the back. Set the prawn meat aside in the refridgerator.
Heat the olive oil in a large saucepan over a medium heat, then add the butter.
When the butter has melted, add the prawn heads and shells.
Saute the heads and shells until the bottom of the pan starts getting a little sticky. Don’t let it start burning though.
Add the wine, vegetable stock, and water to the saucepan. Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes, stirring occasionally.
If using mussels as a garnish, steam them over the simmering stock.
Allow to cool a little, then strain, discarding the shells.
Roasted pumpkin
Preheat the oven to 200 degC.
Peel the pumpkin and cut into 5 cm pieces.
Put the pumpkin on a baking tray, sprinkle with olive oil, and roast until the pumpkin is soft and starting to brown on the edges, about 40 minutes.
Set aside 4 pieces of roasted pumpkin (1 per plate) for the final assembly.
Roasted chickpeas
Drain and rinse the chickpeas.
Set aside 1/2 the can for the bisque.
Toss with the remaining ingredients in a bowl.
Roast on a baking tray in a 200 degC oven for 15-20 minutes, until golden and crispy.
Assembling the bisque
Blend together the pumpkin, the chickpeas previously set aside, and the prawn stock until smooth.
Optionally, strain the blended mixture to ensure no chunks.
Put the blended mixture into a saucepan, add the cream, pepper, and fish sauce, and return to a simmer. Check for seasoning.
Add more stock if it is too thick. I like my soups to be the consistency of heavy cream. You get to savor the taste more if it is not too thick.
Stir fry the prawn meat in the butter until just cooked through.
Add a piece of pumpkin to the centre of a plate, and assemble some prawns, roasted chickpeas, and seaweed pieces as a mound on this pumpkin.
Place the mussels if using.
Spoon around the pumpkin bisque. Add some seaweed pieces to finish off. Drizzle with some truffle oil.
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