Pumpkin Scallop Soup Recipes

SEARED SCALLOPS WITH PUMPKIN SOUP

Steps:

• Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
• Preheat a cast iron skillet or saute pan over medium-high heat.
• Pat scallops dry with a paper towel and season them with salt and pepper.
• Add the oil to the pan, then scallops.
• Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
• Pour soup into a wide-rimmed bowl.
• Add scallops, hazelnuts, and chives.

PUMPKIN SCALLOP SOUP

Steps:

• 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.

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

SCALLOP SOUP

Steps:

• Heat the oil in a large pot over moderate heat.
• and saute the leeks, garlic, and onion until.
• tender but not brown, about 5 minutes.
• Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
• Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
• Simmer covered for 30 minutes.
• Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
• Remove and discard the bouquet garni.
• Stir in the parsley and serve immediately, garnished with grated Parmesan.

SCALLOP SOUP

Steps:

• In small saucepan bring broths, clam juice and Port to boil.
• Season with pepper.
• Divide scallops between 2 bowls.
• Ladle over the very heated broth.
• Garnish with the green onions or chives and serve.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.