Pumpkin Scallop Soup

Ingredients

• 4 tablespoons olive oil
• 1 garlic clove, crushed
• 1 stalk celery, minced
• 1 medium onion, coursely chopped
• 1/3 cup flour
• 1 quart chicken stock
• 1/4 teaspoon allspice
• 1 tablespoon worcestershire sauce
• 1 dash hot sauce
• 1 cup frozen squash
• 1 cup pumpkin (fresh-pureed or canned)
• 1 cup whipping cream
• 1 lb bay scallop (fresh)
• salt and pepper

Directions

1. 1

   Heat oil in dutch oven over medium-high heat.

2. 2

   Saute the garlic, celery, and onion until the onion is translucent.

3. 3

   Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes).

4. 4

   Add stock and stir with a whisk until mixture begins to thicken.

5. 5

   Add remaining ingredients except the cream, salt, pepper, and scallops.

6. 6

   Simmer covered for 30 minutes, stirring often.

7. 7

   Add cream, salt, and pepper.

8. 8

   Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops!

9. 9

   Serve immediately.