2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Roasted Pumpkin Soup with Kona Kampachi and Spicy Mango Sauce
  • Come cool fall weather, soups take on a whole new dimension and we love to take advantage of the wonderful fall harvest of pumpkins and squash. Pumpkin soup is a staple at our house this time of year!
  • There are many good fish choices for soup but we like the firm texture of Kona Kampachi for topping this soup.
  • You can also just add just about any firm fish, scallop, or shrimp to this soup. Just do a quick pan saute before you add the seafood of your choice.
  • The sweet mango sauce  give the soup an added dimension in flavor.



  • 8 cups pie pumpkins, cubed (about 4 pounds). Leave the skin on until after its roasted, it's easier to remove then.
  • 1/4 cup extra virgin olive oil
  • 8 cups vegetable stock (we like Imagine brand, "No-Chicken" broth)
  • 1 cup sweet onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 garlic cloves
  • 1 tablespoon fresh thyme or 2 tablespoons dry thyme
  • 1 tablespoon fresh  sage or 2 tablespoons dry sage
  • 1/2 cup roasted red pepper, chopped
  • 4 teaspoons kosher salt, divided
  • 2 teaspoons black pepper, divided


  • 8 or 10 four ounce Kona Kampachi fillets, skinned and boned
  • 1 tablespoon herbed sea salt
  • 2 tablespoons canola oil

  • Fresh chives, chopped for garnish

Spicy Mango Sauce



  • Preheat oven to 425.
  • Combine pumpkin,onions,garlic,carrots, celery, olive oil, 2 teaspoons salt and 1 teaspoon black pepper. Place on baking sheet, roast until tender, about 45 minutes.
  • While veggies roast, pour vegetable broth in stock pot, add thyme, sage, roasted peppers, and remaining salt and pepper. Simmer about 10 minutes. When veggies are done roasting, add to pot. Bring to a boil then lower to medium heat and simmer 10 minutes. Remove from heat and carefully puree soup using an immersion blender or hand blender.


  • Season both sides of fish with herbed salt. Heat saute pan until hot, add oil. Sear each side of fish about 2 minutes. do not crowd pan. Remove and keep warm under foil while you sear remaining fish.
  • Ladle soup into bowls, add a piece of seared fish and top with a dollop of Spicy Mango Sauce. Add fresh chives for garnish.
  • Serves 8 to 10 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2008