I never thought a pumpkin could be transformed into something as savory and succulent as this luxurious soup. A coworker mentioned a pumpkin soup that he and his wife would make at home and absolutely adored. He basically told me, “get the pumpkin, roast the pumpkin, throw in some chicken stock, and buzz buzz.” Gotcha.
So, here’s my version of Steve’s buzz buzz pumpkin soup. It makes enough for 4 lunch size servings (about 1 1/2 cups soup per serving)
Roasted pumpkin soup with Moroccan spice and Wild Georgia Shrimp:
2 pie pumpkins (about 2 lbs. each)
4 cups chicken stock; unsalted
2 teaspoons Moroccan spice mix (see recipe that follows)
2/3 cup heavy cream
1/2 fresh lemon, squeezed
Salt and Pepper to taste (TT)
Dash of cayenne
1 lb. wild caught shrimp, peeled and deveined
2 Tablespoons butter
Salt and pepper TT
Garnish and crunch:
Roasted pumpkin seeds (enough for garnish/about 1/3 cup)
Pita points (see recipe that follows)
Using a chefs knife, cut the pumpkin in half and remove seeds with a spoon. Lay halves flat on cutting board and cut each into fourths. Spread on a baking sheet and bake at 425° for about 30 minutes or until fork tender. Let cool and peel off skin. Cut into about 1″ pieces and throw into a sauce pot with chicken stock. Bring to a boil and then drop heat so soup is simmering.
Season shrimp with salt and pepper and dust lightly on one side with cayenne. In a skillet over medium heat melt 1 tablespoon butter. In two batches cook seasoned shrimp about 2 minutes before flipping on other side for additional 2 minutes. Remove from heat and cook second batch of shrimp. Reserve for service.
In separate small pan gently toast the spice mix on low heat for 1 to 2 minutes or until fragrant. Add to soup and continue cooking another 20 minutes. Using a handheld immersion blender, gently blend ingredients until smooth and velvety. Add squeezed lemon juice. Taste and adjust seasoning. Turn heat off and stir in cream. Plate in bowls and top with sauteed shrimp and pumpkin seeds. Serve pita points on the side for dipping.
Roasted pumpkin seeds:
I used raw pumpkin seeds that I had on hand and “roasted” them in a little olive oil in a skillet until they were golden and puffy (about 3 minutes on moderate heat). I removed them from the oil to a paper towel and then sprinkled them with sea salt.
2 slices pita bread, cut in to eighths
salt and pepper TT
Take wedges and spread on baking sheet. Gently sprinkle with olive oil and toss with hands. Salt and pepper points and bake in a 375° oven for 8-10 minutes turning each after 5 minutes. Remove from oven to cool.
Moroccan Spice Mix:
I use the spice mix exactly as it is written on Epicurious.com (all of the ingredients are ground). It’s a great recipe to keep on hand whenever I’m craving a little spice in my life. It added just enough heat and warmth to my recipe to make it perfect for a late lunch with friends or dinner with that special someone.
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon allspice
1/4 teaspoon cloves
Combine all together and be transported!
Do you have any savory fall favorite recipes using pumpkin that you love? Shoot me an email or leave a comment below!