Roasted Pumpkin Soup with Kona Kampachi
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
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!