Pumpkin Scallop Soup

Name: 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

14 ingredients

9 steps

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

Heat oil in dutch oven over medium-high heat.
2

Saute the garlic, celery, and onion until the onion is translucent.
3

Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes).
4

Add stock and stir with a whisk until mixture begins to thicken.
5

Add remaining ingredients except the cream, salt, pepper, and scallops.
6

Simmer covered for 30 minutes, stirring often.
7

Add cream, salt, and pepper.
8

Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops!
9

Serve immediately.