• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin and Scallop Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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


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”š 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.

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