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Seafood Pumpkin Soup

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A rich and creamy pumpkin soup infused with savory seafood flavors, featuring tender shrimp and fish, and topped with roasted pumpkin seeds for added texture. Served with hearty bread, it’s the perfect cozy meal.

Ingredients

Units Scale
  • For the soup:
  • 1 small pumpkin or 2 cups pumpkin puree
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb white fish fillets (e.g., cod or haddock), cut into chunks
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable or seafood stock
  • 1 cup coconut milk (or heavy cream for a richer soup)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • For the topping:
  • 2 tablespoons roasted pumpkin seeds (optional)
  • Swirl of olive oil or coconut milk
  • For serving:
  • Slices of crusty bread

Instructions

  1. Prepare the pumpkin: If using a whole pumpkin, peel, seed, and cube the pumpkin. Roast the pumpkin cubes in a preheated oven at 400°F (200°C) for about 25-30 minutes or until tender. Alternatively, use canned pumpkin puree.
  2. Cook the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  3. Cook the seafood: Add the shrimp and fish chunks to the pot, and cook for 2-3 minutes until just cooked through.
  4. Add the pumpkin: Add the roasted pumpkin cubes (or pumpkin puree) to the pot. Stir in the ground ginger, turmeric, salt, and pepper.
  5. Simmer the soup: Add the stock and bring to a simmer. Let the soup cook for 15-20 minutes to allow the flavors to meld together.
  6. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
  7. Add coconut milk: Stir in the coconut milk or heavy cream and adjust the seasoning as needed.
  8. Serve: Ladle the soup into bowls and garnish with roasted pumpkin seeds, a swirl of olive oil or coconut milk, and fresh parsley. Serve with slices of crusty bread on the side.
  9. Enjoy your comforting bowl of seafood pumpkin soup!

Notes

  • For a richer taste, use heavy cream instead of coconut milk.
  • If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes while simmering the soup.
  • Roasted pumpkin seeds add a nice crunch, but you can substitute them with roasted sunflower seeds or croutons for variety.

Nutrition

Find it online: https://yumfoodusa.com/seafood-pumpkin-soup/