Piquillo Kabocha & Black Tiger Shrimp Soup with Longaniza
Smoky, silky, and deeply nourishing — served right in the squash
I think it’s safe to say I’ve been slacking on her, not stacking. Which I feel slightly sorry for but also sometimes anticipation is fun, and life tends to play in many ways.
But we’re coming into the new year and even though my new year doesn’t start until spring equinox, I’m committing to posting more consistently and sharing recipes that satiate and soothe as we tend in the waning months of the year. Starting with this warming, delicious and texturally sound soup. A soup that is as ethical as it is tasty, and I’ll tell you how:
The shrimp used in this recipe come from a regenerative aquaculture model in Tarakan, Indonesia — a habitat where shrimp grow naturally with the tides, no artificial feed, antibiotics, or chemicals. The ponds are woven through living mangroves that naturally filter water, support biodiversity, and strengthen coastal resilience.
Lab tested, @seatopia is mercury-safe, microplastic-free, and naturally rich in omega-3s. Testing includes bioavailability as well. Use my code DEVSMITH for 10% off your Seatopia order.
And happy holidays! May this recipe warm your heart and your buns. xx
—
INGREDIENTS
for the shrimp stock
Seatopia Black Tiger Shrimp shells, defrosted
½ leek, chopped
1 small yellow onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 Tbsp tomato paste
1 bay leaf
2 sprigs thyme
1 Tbsp olive oil
¼ tsp salt and pepper
32 oz water
for the Soup
1 small–medium kabocha squash
1½ cups cashew milk or whole milk
16 oz Seatopia Black Tiger Shrimp, peeled and deveined (½ diced, ½ left whole)
1½ cups shrimp stock (from above)
¾ tsp smoked paprika
3 small piquillo peppers (from the jar)
Juice of ½ lime
⅛ tsp ground ginger
¼ tsp ground cinnamon
1 Tbsp butter (optional)
Salt and pepper, to taste
½ link longaniza or chorizo (either works well)
Fresh thyme, for garnish
Instructions
Roast the squash: Preheat the oven to 365°F. Place the whole kabocha squash directly on the oven rack or on a baking sheet and roast for about 60 minutes, or until fork-tender. While the squash cooks, begin the shrimp stock.
Prep the shrimp: Peel the shrimp and place the shells in a bowl. Set the shrimp meat aside in a separate bowl.
Prepare the vegetables: Chop the leek, onion, and carrots into small pieces. Set aside.
Dice the shrimp: Dice half of the shrimp (about 7–8 shrimp) and set aside.
Make the stock: Heat olive oil in a skillet over medium-high heat. Add the shrimp shells and cook for a few minutes until pink and fragrant. Add the chopped vegetables and garlic; sauté until softened and aromatic. Stir in the tomato paste, thyme, bay leaf, salt, pepper, and water. Bring to a simmer and cook for 20–30 minutes. Strain and set the stock aside.
Cook the shrimp: Heat a little more oil in a skillet over medium-high heat. Sear the whole shrimp for about 2 minutes per side, seasoning lightly with salt and pepper, until just cooked through. Separately, sauté the diced shrimp until mostly cooked (they will finish cooking in the hot soup). Set aside.
Cook the sausage: Remove the casing from the longaniza and sauté until fully cooked and lightly browned. Set aside.
Blend the soup: Once the squash is cooked, let it cool for 10 minutes. Cut a lid off the top at a slight diagonal and gently scoop out the seeds, being careful not to remove too much flesh from the sides — the squash will serve as the soup vessel. Scoop about 2 cups of the squash flesh into a blender, taking care not to create holes in the shell. Add all soup ingredients except the shrimp and butter. Blend until smooth.
Adjust consistency: If the soup needs warming or thickening, return it to a skillet and cook gently until desired consistency is reached. Stir in butter if using.
Assemble and serve: Pour the soup back into the squash shell, layering the diced shrimp in the center. Top with longaniza and fresh thyme. Optionally, skewer whole shrimp and place on top. Serve warm-hot.