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Maine pumpkin soup with sauteed scallops and ginger cream
Maine pumpkin soup with sauteed scallops and ginger cream
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Zesty pumpkin soup with apple and ginger for a cozy winter treat.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.25 gm ground cinnamon
  • Pinch of ground nutmeg
  • 2kg butternut pumpkin, halved, deseeded, coarsely chopped
  • 1 Granny Smith apple, peeled, cored, coarsely chopped
  • 40.00 ml vegetable stock powder
  • 1.5L (6 cups) water
  • 125ml (1/2 cup) double cream
  • 1/2 tsp finely grated fresh ginger
  • 20g butter
  • 16 scallops
  • Spiced Soda Bread (see related recipe), to serve
Instructions:
  • 1. In a large saucepan over medium heat, warm the oil until shimmering. Cook the onion, stirring occasionally, for 5 minutes until softened. Stir in the garlic, cinnamon, and nutmeg, and cook for 1 minute until fragrant.
  • Combine the pumpkin, apple, stock powder, and water in a pot, cover, and bring to a boil. Simmer over medium heat, stirring occasionally, for 30 minutes until the pumpkin is tender. Let it sit for 15 minutes to cool.
  • Blend half of the pumpkin mixture in a blender until smooth, then transfer to a clean saucepan. Repeat with the rest of the pumpkin mixture.
  • Gently warm the soup over low heat. Season with salt and pepper. In a small bowl, mix the cream and ginger together.
  • In a large frying pan over medium-high heat, melt half of the butter until sizzling. Add half of the scallops and sear for 1-2 minutes per side until they are just cooked through. Use a paper towel to wipe the pan clean. Repeat the process with the remaining butter and scallops, ensuring to reheat the pan between batches.
  • Pour the soup into serving bowls and add a dollop of ginger cream and scallops on top. Accompany it with Spiced Soda Bread (refer to related recipe).

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