Velouté de potimarron et bisque de gambas by @lesgourmandisesdeloubna

1h20

4 servings

1

Potimarron (red Kuri Squash)

🫒

Olive Oil

🧂

Salt

🦀

500 g

Prawn Shells

🧅

1

Onion

🥬

1

Leek

🥕

2

Carrot

🫚

Fresh Ginger

🧄

2 cloves

Garlic

🥬

2 stalks

Celery

🫙

Turmeric

🌶️

Smoked Paprika

🍅

Tomato Paste

🍲

Stock

🐟

Fish Sauce (nuoc-mâm)

🥛

Cream

🌱

Pumpkin Seeds

🦐

Grilled Prawns

🌿

Chives

Preparation Steps

  1. Step 1/8

    Cut the potimarron, drizzle with olive oil and a little salt, and roast for 35 min at 180°C.

    Potimarron (red kuri squash)
    🫒Olive oil
    🧂Salt
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  2. Step 2/8

    Peel the gambas (prawns), keeping the shells to make the bisque; raw shrimp can be used instead.

    🦐Grilled prawns
    🔪Knife

  3. Step 3/8

    In a faitout (Dutch oven), sauté the onion, leek, carrots, ginger, garlic and celery.

    🧅Onion
    🥬Leek
    🥕Carrot
    🫚Fresh ginger
    🧄Garlic
    🥬Celery
    🔪Knife
    🪵Cutting board

  4. Step 4/8

    Add the prawn shells, tomato paste, turmeric and smoked paprika, and let everything cook together for about ten minutes.

    🦀Prawn shells
    🍅Tomato paste
    🫙Turmeric
    🌶️Smoked paprika

  5. Step 5/8

    Add the stock (chicken stock or fish stock) to cover, without salting yet, and simmer gently for 25 min.

    🍲Stock

  6. Step 6/8

    Blend the bisque thoroughly, ideally with a blender, then pass it through a sieve for a smooth texture.

    🧺Sieve
    🥄Ladle

  7. Step 7/8

    Add the roasted potimarron to the bisque, along with the fish sauce and a drizzle of cream, and blend one last time.

    Potimarron (red kuri squash)
    🐟Fish sauce (nuoc-mâm)
    🥛Cream

  8. Step 8/8

    Top with pumpkin seeds, chili-grilled prawns and chives.

    🌱Pumpkin seeds
    🦐Grilled prawns
    🌿Chives

Composition

Ingredients

Types

Vegetables, Fats and Oils, Spices, Seafood, Condiments, Broth, Dairy, Seeds, Herbs

Ingredients

Potimarron (red kuri squash), Olive oil, Salt, Prawn shells, Onion, Leek, Carrot, Fresh ginger, Garlic, Celery, Turmeric, Smoked paprika, Tomato paste, Stock, Fish sauce (nuoc-mâm), Cream, Pumpkin seeds, Grilled prawns, Chives

Allergens

Crustaceans, Celery, Fish, Milk

Dietetics

Dietary regimen

High-Protein, Low-Calorie, Egg-Free, Nut-Free, Pescatarian

Calories

240 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 22g, Fat: 11g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 560mg, Calcium: 80mg, Iron: 1.8mg, Magnesium: 35mg

Vitamins

Vitamin A: 420µg, Vitamin C: 18mg, Vitamin B6: 0.3mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Baking tray, Sieve, Ladle

Appliances

Oven, Blender, Grill

Type

Type

Type Of Dish

Soup, Velouté, Bisque

Occasions

Autumn, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety

Flavors

Umami, Smoky, Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (Store in an airtight container,Reheat gently without boiling to preserve the cream and prawn texture), freezer : up to 2 months (Freeze the velouté base without the cream and toppings,Add cream, grilled prawns and fresh toppings only after reheating)