A Pumpkin/Shrimp Soup from The Voice coach

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.)
Mozzarella cheese
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!

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