Restaurants›Osteria 177›Bisque Di Zucca E Gamberetti Spagnoli Con Polpa Di Granchio Recipe

Bisque Di Zucca E Gamberetti Spagnoli Con Polpa Di Granchio Recipe

Inspired by Osteria 177
Time45m
Serves4

Pumpkins and fresh Spanish Crawfish Bisque served with Louisiana Jumbo Lump Crab Meat

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Ingredients

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Bisque Ingredients

Method

Preparation Steps

1

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

2

Cook the Pumpkin

Add the diced pumpkin to the pot and cook for another 5 minutes, stirring occasionally.

3

Add Broth and Crawfish

Pour in the vegetable broth and bring to a boil. Then, reduce heat and add the peeled Spanish crawfish. Simmer for 15 minutes.

4

Blend the Bisque

Using an immersion blender, blend the mixture until smooth. Alternatively, you can blend in batches using a standard blender.

5

Finish with Cream

Stir in the heavy cream, salt, black pepper, cayenne pepper, and lemon juice. Heat gently for another 5 minutes.

6

Serve

Ladle the bisque into bowls and top each serving with a generous scoop of Louisiana jumbo lump crab meat and sprinkle with fresh parsley.