Free Recipe Pumpkin and Scallop Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Pumpkin and Scallop Soup Recipe
4 tb Olive oil
1 Clove garlic; crushed
1 Stalk celery; minced
1 md Yellow onion; peeled,
-chopped coarsely
1/3 c Flour
1 qt Basic fish stock or chicken
-soup stock (see recipes) or
-canned fish or chicken
-broth
1/4 ts Allspice
1/8 ts Mace
1 tb Worcestershire sauce
1 ds Tabasco
1 c Frozen squash
1 c Canned pumpkin
1 c Whipping cream
Salt & fresh ground black
-pepper to taste
1 lb Fresh Bay scallops
Pumpkin and Scallop Soup Preparation
The taste of this soup is somewhere in between the colonies and American Upper Yuppie. You decide. I like it! Heat a 4-quart pot and add the oil. Saut‚ the garlic, celery, and onion until the onion is clear. Add the flour, cooking and stirring over medium heat for a few minutes to form a roux. Add the stock and stir with a wire whip until the mixture begins to thicken. Add the remaining ingredients except the cream, salt, pepper, and scallops. Simmer, covered, for 1/2 hour, stirring often. Add the cream and season to taste with salt and pepper. Add the scallops and heat just a few minutes. Do not overcook the scallops. Serve immediately. NOTE: A very small amount of freshly grated ginger will bring some additional Yuppie flavor to this dish. From <The Frugal Gourmet Cooks American>.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Pumpkin and Scallop Soup?
If you know a better Pumpkin and Scallop Soup Recipe please comment below.