
Autumnal Pumpkin Soup from Maine with Pan-Seared Scallops
Savor the flavors of fall with this delicious and hearty pumpkin soup from Maine, elevated with pan-seared scallops. Recipe courtesy of Food Export Northeast. Featuring. U.S. Scallops.
Ingredients
2 tbsp | olive oil | |
1 | onion, finely chopped | |
2 | cloves of garlic, finely chopped | |
1/2 tsp | ground cinnamon | |
1 pinch | ground nutmeg | |
2 kg | butternut squash, halved, seeded, coarsely chopped | |
2 tbsp | vegetable broth powder | |
1,5 l | water | |
125 ml | whipping cream, whipped until stiff | |
1/2 tsp | fresh ginger, finely grated | |
20 g | butter | |
24 | scallops, approx. 15 g each | |