Pumpkin soup with seafood
4 servings
30 minutes
Pumpkin soup with seafood is a delicate and warming dish inspired by European culinary traditions. Its origins trace back to medieval gastronomy when pumpkin was a popular ingredient due to its nutrition and mild flavor. Roasted pumpkin and carrots add richness and a light sweetness to the soup, harmoniously complemented by the citrus freshness of orange juice and the subtle spiciness of ginger. Shrimp added before serving gives the soup notes of sophistication, while crunchy almond petals or pumpkin seeds provide a pleasant texture. This soup is perfect for cozy autumn evenings and as an elegant dish for special occasions, highlighting the richness of flavors and aromas.
1
While the oven preheats to 180 degrees, prepare a mixture of olive oil and spices (basil, thyme).
- Olive oil: 4 tablespoons
- Basil: to taste
- Thyme: to taste
2
We clean the vegetables and cut the pumpkin and carrot into pieces, tomatoes in half, garlic into cloves. We dip them in oil with spices. We place them on a baking sheet lined with parchment paper.
- Pumpkin: 500 g
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Garlic: 5 clove
3
Bake the vegetables for 15–20 minutes at 180–200 degrees (depending on your oven).
- Pumpkin: 500 g
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Garlic: 5 clove
4
Chop the roasted vegetables in a blender, add orange juice, ginger, salt, and pepper to taste, and mix again.
- Orange juice: 1 glass
- Ground ginger: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Pour into a pot and add some boiling water, then leave on low heat for 3-5 minutes.
6
We add shrimp or seafood as an addition. Optionally, we decorate with almond petals or pumpkin seeds.
- Shrimp: to taste
