Pumpkin bisque with shrimp

Ingredients:

• 5 cups peeled and chopped butternut squash (about 1 small squash)
• 2 tbsp. l. olive oil
• 5 tbsp (75 g) butter
• 1 leek (white and light green parts only), thinly sliced ​​and washed
• 2 carrots, chopped
• 3 cloves garlic, chopped
• 2 sprigs of marjoram
• 1 bay leaf
• 2 cups lightly salted chicken broth
• Cayenne pepper to taste
• 220 g medium shrimp, peeled and deveined
• 2 tablespoons chopped almonds
• 1 tbsp chopped fresh chives

Preparation:

1. Preheat oven to 220°C.
   
   Toss the pumpkin with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a small amount of ground black pepper. Place on a baking sheet, spreading the pumpkin in a single layer. Bake until tender and golden brown, about 30 minutes.
2. Meanwhile, heat 2 tablespoons (30 g) of butter in a large saucepan over medium heat. Add the leek, carrot, garlic, marjoram, bay leaf, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in the roasted pumpkin, chicken broth, and 2 cups of water; bring to a boil. Simmer until the carrots are tender, about 20 minutes. Remove the marjoram sprigs and bay leaf. Using an immersion blender, puree the soup in the pan until smooth (or blend in batches in a regular blender).
4. In a medium skillet over medium heat, melt the remaining 3 tablespoons (45 grams) butter. Heat, swirling the pan, until the butter darkens, about 5 minutes. Pour the browned butter into the soup and stir again. Set the skillet aside. Gently reheat the soup over medium heat, thinning it with water if necessary. Season with salt and add cayenne pepper.
5. Wipe out the skillet, add the remaining 1 tablespoon olive oil, and heat over high heat. Lightly season the shrimp with salt and add them to the skillet. Cook, turning once, until the shrimp are golden brown around the edges, 3-4 minutes. Transfer to a plate.
6. Add the almonds to the pan and cook, stirring occasionally, until golden brown, about 1 minute. Serve the soup in bowls or plates. Top with the shrimp, almonds, and chives.
   
   
   Tips for Preparing for Future Use
   
   The soup can be made ahead of time and pureed in a blender. Cool and refrigerate for 24 hours or freeze for up to 1 week. If the soup separates, blend it again before serving.