Home Recipes Autumnal Pumpkin Soup from Maine with Pan-Seared Scallops

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

Step 1
Heat the oil in a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, until soft, five minutes.
Step 2
Then add the garlic, cinnamon and nutmeg and saute, stirring, for one minute.
Step 3
Add the pumpkin cubes, water and vegetable stock, cover the pot and bring to a boil. Once boiling, reduce heat and simmer, covered, stirring occasionally, until pumpkin is tender, 30 minutes. Let sit for 15 minutes to cool. Puree in a blender or with a hand blender until smooth.
Step 4
Then reheat the soup and season with salt and pepper. Mix whipped cream and grated ginger and fold into the warm soup.
Step 5
Heat butter in a large skillet over medium-high heat. Fry scallops in the hot butter on both sides for about two minutes each until cooked through. Season with a little salt and pepper. Serve the soup in deep plates or bowls and top with the fried scallops.

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Dinner, Fruits & Vegetables, Main Courses, Vegetarian or Vegan

Autumnal Pumpkin Soup from Maine with Pan-Seared Scallops

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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