Roasted Pumpkin Soup Recipe
For those that are not able to escape the cold this year, that’s okay, we’ve found a way to help! Keep warm and cozy with Chef Sean Kuylen’s Roasted Pumpkin Soup recipe. It’s not just for sick days or side dishes. This recipe will comfort you from the inside out on the chilliest days. Chef Sean decided to add a Caribbean twist to his soup by adding spicy lobster medallions and pepito pesto. (roasted pumpkin seeds.) We’ll never turn down a good lobster dish! (Who would?)
This savory soup only requires a few ingredients and it’s quite quick. In no time you’ll be enjoying the delicious creamy taste of a roasted pumpkin soup. Roasting the pumpkin gives it a deep caramelized flavor that’s delightful, and the lobster medallions and pepito pesto give it an extra kick. This roasted pumpkin soup will bring you the taste of the holidays with the first spoonful. Serve and Enjoy!
Chef Sean Kuylen’s recipe can be found in the Flavors of Belize cookbook.
Here’s what you do:
Roasted Pumpkin Soup
with Spicy Lobster Medallions & Pepito Pesto
- 2 pumpkins, 8 to 10-inch round
- Pumpkin seeds reserved
- Vegetable oil, as needed
- Salt and water for brine
- 4 cups fish stock
- 1 ½ cups carrots, diced
- 1 cup onion, diced
- 2 stalks celery, diced
- Pinch of thyme
- 2 cloves garlic, minced
- 2 lobster tails, shell on
- Salt and freshly ground black pepper, to taste
- 6 tablespoons cold butter
- 1 small bunch cilantro
- ½ cup olive oil
Heat oven to 450F. Cut the pumpkins in half and remove seeds. Rub the pumpkin thoroughly with the vegetable oil, and roast in the oven for 45 minutes or until tender. Soak the pumpkin seeds in an equal part brine solution of salt and water for 20 minutes. Drain water, pat seeds dry, and roast on a hot griddle, (locally known as a comal), until toasted and smoky. Seeds may also be roasted in the oven, turning often. Store the seeds in an airtight container.
Combine fish stock, carrots, onion, celery, thyme, and garlic in a sauce pot and simmer. Poach whole lobster tails in fish stock for 20 minutes or until cooked through. Remove from shell and slice into ½-inch medallions. Set aside. Scoop the flesh from the roasted pumpkin and add to the now lobster-infused seafood stock. Cook on medium-to-high heat for 20 minutes. Purée the pumpkin and vegetables with broth in a blender until smooth. Return the purée to the pot and season to taste. Finish by adding cold butter for extra silkiness. Top with pesto and lobster medallions.
Purée the toasted pumpkin seeds, cilantro, olive oil, salt and pepper in blender. May adjust olive oil quantity until a smooth paste-like consistency is achieved.
Serves 4 to 6.
Written by: Vivian Lizarraga