Smoked pumpkin soup with seafood salsa from Red Sage: Contemporary Western Cuisine by Mark Miller

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Notes about this recipe

  • Hana.Sundet on March 03, 2025

    This is the best pumpkin soup I've made. It's a bit fiddly, so often I skip the smoking process and sprinkle smoked paprika and smoked habanero salt on the roasting pumpkins, instead. I love clam juice, but it's a bit pricy, so I like to cut it with shrimp-shell broth made with the salsa trimmings. The salsa itself is a triumph in itself, which I also use atop other soups, but I like to use blackened tomatillos instead of tomatoes.

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