"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin & Scallop Soup Recipe

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This recipe for Pumpkin & Scallop Soup, by , is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark & Deborah Cacciapouti
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsps. canola oil
1 stalk celery, minced
1 medium onion, chopped
1/3 c. flour
approx. 1 quart chicken broth
allspice to taste
cinnamon to taste
ground ginger to taste
mace to taste
dash of cloves
1 tbsp. Worcestershire sauce, or to taste
1 or 2 cans canned pumpkin
1 or 2 c. cooked & mashed butternut squash
1 c. or more whipping cream
salt & fresh ground black pepper to taste
1 lb. bay scallops

Directions:
Directions:
İHeat a pot & add the oil. Saute the celery & onions until onion is clear. Add the flour, cooking & stirring over medium heat for a few min. to form a roux. Add half the broth & stir with a wire whip until the mixture begins to thicken. Add the remaining ingredients except the cream, salt, pepper & scallops. Add enough pumpkin & butternut squash until it reaches the desired consistency. Simmer, covered, for 1/2 hour, stirring often & adding extra pumpkin, squash or broth if necessary to reach desired consistency. Add the cream until the color changes to a pale orange & season with salt & pepper to taste. Add the scallops & heat just a few min.... making sure to not overcook the scallops. Serve immediately.

Number Of Servings:
Number Of Servings:
6 - 8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We usually have this on Thanksgiving before serving the turkey & all the trimmings.

 

 

 

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