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Pumpkin and Seafood Soup

A new stick blender and a change in the season was the perfect opportunity to make this hearty and filling soup.
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Appetizer, Side Dish, Soup
Cuisine: Western
Keyword: Calorie conscious, Fish and seafood, Freezer friendly
Servings: 5

Ingredients

  • 3 lb pumpkins
  • Pumpkin seeds
  • 1 onion
  • 500 ml Stock
  • 900 g cod
  • 5 slices of sourdough
  • Salt and pepper to taste
  • Olive oil and herbs for garnish

Instructions

  • Preheat the oven. Halve the pumpkins, and scoop out the seeds.
  • Roast pumpkin at 180C/350F for an hour. While pumpkin roasts, clean the fibres off of the seeds, then dice and sweat the onions.
  • Reserve the pumpkin once it is tender. Lower the temperature and roast the pumpkin seeds at 160C/320F for 30 minutes, or until lightly brown.
  • In the meantime, blend the onions and pumpkin in batches with some of the stock.
  • Add stock and water to the purée, and bring to a simmer. Adjust seasoning to taste.
  • Cube up the cod and simmer in the soup for a few minutes, or until it flakes.
  • Toast some bread in the residual heat of the oven, and serve with the soup.