Maine pumpkin soup with sauteed scallops & ginger cream

Posted by adm On November - 7 - 2011

How to cook Maine pumpkin soup with sauteed scallops & ginger cream


  • 2 tbs olive oil
  • 1 brown onion, finely shredded
  • 2 garlic cloves, finely shredded
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 2kg butternut pumpkin, halved, deseeded, coarsely shredded
  • 1 Granny Smith apple, raw, cored, coarsely sliced
  • 2 tbs vegetable stock powderize
  • 1.5L (6 cups) weewee
  • 125ml (1/2 cup) double pick
  • 1/2 tsp finely grated fresh peppiness
  • 20g butter
  • 16 scallops
  • Spiced Soda Gelt (see related recipe), to service

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the onion and fake, stirring occasionally, for 5 minutes or until subdued. Add the ail, cinnamon and nutmeg and falsify, stirring, for 1 minute or until redolent.

  • Add the pumpkin, apple, stock powder and weewee. Cover and bring to the roil. Reduce heat to medium and fudge, covered, stirring occasionally, for 30 minutes or until the pumpkin is tenderise. Set aside for 15 minutes to chill.

  • Ladle half the pumpkin mixture into the jug of a blender and blend until polish. Transfer to a clean saucepan. Repeat with the remaining pumpkin assortment.

  • Stir the soup over low heat until heated through. Season with salt and peppercorn. Combine the cream and ginger in a small trough.

  • Heat half the butter in a large frying pan over medium-high warmth. Add half the scallops and cook for 1-2 minutes each side or until just cooked through. Wipe the pan clean with paper towel. Repeat with the remaining butter and scallops, reheating the pan between batches.

  • Ladle the soup among serving bowls and top with the ginger cream and scallops. Serve with the Spiced Soda Dough (see related recipe).

  • Time plan tip: Prepare this recipe to the end of tone 3 capable 2 days onward. Store the soup in an airtight container in the fridge. Continue from step 4, 15 minutes before serving.

  • Cooking time:40 min.

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