I made a thread a while ago about a pumpkin-themed cookoff at my work - this is a recipe I've crafted, it's a combination of a few different recipes I found online. It's actually pretty good, even my picky 2 year-old niece liked it...the competition is next week, I'll let you all now how it goes!
2 tablespoons butter
1 medium small onion, chopped
3 garlic gloves, chopped
1 can of solid-pack pumpkin
2 cups low-salt chicken stock
2 teaspoons white sugar
2 teaspoons light brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon curry powder
1 can unsweetened coconut milk
1 pound raw shrimp, chopped
Salt and Pepper to Taste
Creme Fraiche and Chives, for Garnish
1. Melt the butter, and cook the onions & garlic over medium heat for 10-15 minutes until fragrant and parcially carmelized - DO NOT BURN
2. Stir in the rest of the ingredients except for the coconut milk and shrimp. Stirring occasionally, bring to a boil. Lower the heat, cover, and let it hang out for about 45 minutes.
3. Puree the hell out of this mixture - the smoother the better.
4. Return the puree to the pot, bring to a simmer, and add the coconut milk.
5. Once combined, stir in the shrimp and continue to simmer until cooked through. Season with salt and pepper to taste.
To serve, put some bisque in a bowl or crock, and garnish with a dollop of creme fraiche and some snipped chive.
I was having trouble getting the right balance of sweet and savory with this - the addition of cayenne pepper, cardamom, and the shrimp really did it though.