My favorite word is ‘pumpkin.’ You are a pumpkin. Or you are not. I am.
Harrison E. Salisbury
You know what I like about fall? It’s all about delicious food and beautiful colors: from a pumpkin spice latte to a butternut squash bruschetta. And, of course, a pumpkin soup.
There are a lot of different recipes of a pumpkin soup. You will find them everywhere – especially during Yellow Leaf Season – online and in all print magazines.
But I really (I’m telling you – really) like the recipe below.
If you’re a fan of The Voice show you will like that this recipe came from one of The Voice coaches.
Pelageya is a famous Russian singer and a coach on The Voice in Russia. She’s talented, intelligent, and beautiful. I would love to have a book with her recipes but unfortunately it doesn’t exist.
So here is the recipe.
1 Small Pumpkin
3 Tomatoes, sliced
8-10 Baby Carrots
5-7 cloves Garlic
5 tablespoons vegetable oil
2 Tablespoons Basil, chopped
Juice of 1/2 lemon
Salt and freshly ground pepper
1 cup shrimp, peeled, deveined and cooked (Heat some olive oil in a large skillet. Sauté the shrimp about 5-7 minutes.)
Toasted Pumpkin Seeds (or pepitas)
Heat the oven to 400°F.
Cut pumpkin and tomatoes. Combine pumpkin, tomatoes, carrots, and garlic on a rimmed baking sheet. Add oil, basil, salt, pepper, and lemon juice; toss to coat, then spread in a single layer.
Roast until pumpkin is tender – about 30 minutes.
Let cool, then remove pumpkin skin.
Puree all ingredients in a blender.
Place pureed soup into the soup pot. Add spices and herbs.
Add half cup of water and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning.
Simmer for 10 minutes.
Serve in a bowl adding shrimp, pieces of the mozzarella cheese and tomato. Top soup with pepitas and enjoy!