Pumpkin Scallop Soup Recipe #168142
This is a recipe I found and changed to fit my own personal tastes. This is great for autumn (since fresh pumpkin is so abundant) but is delightful any time of the year.
by Cynna
55 min | 15 min prep
SERVES 8
- 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
- Heat oil in dutch oven over medium-high heat.
- Saute the garlic, celery, and onion until the onion is translucent.
- Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes).
- Add stock and stir with a whisk until mixture begins to thicken.
- Add remaining ingredients except the cream, salt, pepper, and scallops.
- Simmer covered for 30 minutes, stirring often.
- Add cream, salt, and pepper.
- Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops!
- Serve immediately.
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5 stars