Roasted Pumpkin Soup with Shrimp Medallions & Pepito Pesto

Original Recipe from "The Flavors of Belize Cookbook"


  • 2 pumpkins, 8 to 10 inch round Seeds, reserved
  • Vegetable oil, as needed
  • Salt and water brine, as needed 4 cups fish stock
  • 11⁄2 cups carrots, diced 1 cup onion, diced
  • 2 stalks celery, diced Pinch of thyme
  • 2 garlic cloves, crushed
  • Peeled Shrimp
  • Salt and freshly ground black pepper, to taste
  • 1 small bunch cilantro
  • 1⁄2 cup olive oil
  • 6 tablespoons butter, cold


Heat Oven to 450°F. Cut the pumpkins in half and remove the 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 dry and roast on a hot griddle, (locally known as a comal), until toasted and smoky. May also be roasted in the oven, turning often. Store the seeds in an airtight container.

Add the fish stock, carrots, onions, celery, thyme, and garlic to a saucepot and simmer. Poach whole lobster tails in fish stock for 20 minutes or until cooked through. Remove from shell and slice into half inch medallions. Scoop the flesh from the roasted pumpkin and add to the now shrimp 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 shrimp medallions.


Purée the toasted pumpkin seeds, cilantro, olive oil, salt and pepper in blender. Adjust olive oil quantity and salt and pepper to taste until a smooth paste-like consistency is achieved.