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Healthy Fall Dinner Ideas: Roasted pumpkin soup with Moroccan spice and Wild Georgia Shrimp

Healthy Fall Dinner Ideas: Roasted pumpkin soup with Moroccan spice and Wild Georgia Shrimp

pumpkin soup lilchefchic
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

 

Shrimp:wildcaught shrimp lilchefchic

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.

 

For shrimp:

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.

 

roasted pumpkin lilchefchicIn 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.

 

Pita points:moroccan soup lilchefchic

2 slices pita bread, cut in to eighths

olive oil

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!

 



8 thoughts on “Healthy Fall Dinner Ideas: Roasted pumpkin soup with Moroccan spice and Wild Georgia Shrimp”

  • Can I do this without the shrimps or substitute something else that is not seafood as i’m allergic to some seafoods? It all sounds so delicious – would it just work as a roasted pumpkin soup?

    • Hi Gail! Of course you can take out the shrimp:) It was actually a last minute add on for my family. lol. Everyone in my fam is always like, where’s the meat!!? So.. haha

  • This looks amazing!
    If I wanted to make this as a quick dinner, could the pumpkin be cooked ahead of time or could canned pumpkin be used as a substitute? Thanks for the recipe!

    • Hi Denee! Thanks for the compliment! It is wonderful and of course you can cook the pumpkin ahead. Canned pumpkin would actually not work for this particular recipe (I had a friend try and….pooooooeyyy. lol) but roasting and peeling the fresh is so simple and it really pays off with a velvety texture and amazing flavor. Let me know if you try it!

  • Hey Jennifer. I’ve never tried pumpkin soup. I’ve been looking for ways to expand my culinary skills. So far the only things of value that I can produce are red stew, and turning packaged ramen noodles into a 5-star miracle (yeah, I’m that good). This will be just another delicious recipe I’m going to have to master. Thanks for this.

    • Hey Dan! My dad was kinda grossed out about the idea of pumpkin soup until I told him I was putting georgia shrimp in it. He left me a note (beside the empty bowl) with 4 words: “rich, tasty, wholesome, and unique”) I’d say I won him over. lol. And nothing’s wrong with you mastering ramen noodles, that’s a THING now!! Get back to me if you give it a go!

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