Maine pumpkin soup with sautéed scallops and ginger cream
Maine pumpkin soup with sautéed scallops and ginger cream
Ingredients
Soup
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 2kg butternut pumpkin, halved, deseeded, coarsely chopped
- 1 Granny Smith apple, peeled, cored, coarsely chopped
- 2 tbsp vegetable stock powder
- 1.5L (6 cups) water
- 125ml (1/2 cup) double cream
- 1/2 tsp finely grated fresh ginger
Garnish
- 20g butter
- 16 scallops
- Spiced Soda Bread (see related recipe), to serve
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, cinnamon and nutmeg and cook, stirring, for 1 minute or until aromatic.
6 min - 2
Add the pumpkin, apple, stock powder and water. Cover and bring to the boil. Reduce heat to medium and cook, covered, stirring occasionally, for 30 minutes or until the pumpkin is tender. Set aside for 15 minutes to cool.
45 min - 3
Ladle half the pumpkin mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pumpkin mixture.
- 4
Stir the soup over low heat until heated through. Season with salt and pepper. Combine the cream and ginger in a small bowl.
- 5
Heat half the butter in a large frying pan over medium-high heat. 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.
4 min - 6
Ladle the soup among serving bowls and top with the ginger cream and scallops. Serve with the Spiced Soda Bread (see related recipe).