Scallops add a mellow touch of protein to this flavorful and creamy pumpkin squash soup. Bay scallops are the tiny ones. If you use sea scallops, cut them in quarters. Most importantly, do not overcook the scallops. This is why they are added last. Do add the ginger.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 4 Tablespoons olive oil
- 1 clove garlic, peeled and crushed
- 1 stalk celery, minced
- 1 medium yellow onion, peeled and coarsely chopped
- 1/3 cup flour
- 1 quart fish or chicken broth
- 1/4 teaspoon allspice
- 1/8 teaspoon mace
- 1 Tablespoon Worcestershire sauce
- Dash Tabasco
- 1 cup frozen squash
- 1 cup canned pumpkin
- 1 cup whipping cream
- Salt and freshly ground black pepper to taste
- 1 pound fresh bay scallops
Preparation:
Heat a 4-quart pot and add the olive oil. Saute 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 allspice, mace, Worcestershire sauce, Tabasco, squash, and pumpkin. 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.
Yield: 6 to 8 servings
Recipe Source: The Frugal Gourmet Cooks American by Jeff Smith (William Morrow)
Reprinted with permission.
Add the allspice, mace, Worcestershire sauce, Tabasco, squash, and pumpkin. 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.
Yield: 6 to 8 servings
Recipe Source: The Frugal Gourmet Cooks American by Jeff Smith (William Morrow)
Reprinted with permission.
