CURRIED PUMPKIN SOUP
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
SEARED SCALLOPS WITH PUMPKIN BROTH AND ROASTED HAZELNUTS
Steps:
- In a large heavy-bottomed saucepan, melt the butter over medium heat. Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown. Add honey and continue to cook until it caramelizes. Add chicken stock and let simmer for 10 minutes. Puree mixture in a food processor or blender, in batches as necessary. (See note.)
- In a large nonstick skillet, heat olive oil over medium-high heat. Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle.
- Place 4 scallops, seared side up, in the bottom of 4 deep bowls. Pour the pumpkin broth into the bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives.
PUMPKIN SCALLOP SOUP
This is a recipe I found and changed to fit my own personal tastes. This is great for autumn (since fresh pumpkin is so abundant) but is delightful any time of the year.
Provided by Cynna
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in dutch oven over medium-high heat.
- Saute the garlic, celery, and onion until the onion is translucent.
- Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes).
- Add stock and stir with a whisk until mixture begins to thicken.
- Add remaining ingredients except the cream, salt, pepper, and scallops.
- Simmer covered for 30 minutes, stirring often.
- Add cream, salt, and pepper.
- Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops!
- Serve immediately.
Nutrition Facts : Calories 286.9, Fat 19.7, SaturatedFat 8.2, Cholesterol 63.1, Sodium 300.3, Carbohydrate 13.4, Fiber 0.5, Sugar 3, Protein 14
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