It's quick and easy to whip up this soup if using canned unflavored pumpkin puree. But since I've the extra pumpkin, it's not too time consuming to make fresh pumpkin puree. Just steam and mash them. Here's my sharing of this tasty seared scallops with pumpkin soup, mostly adapted from Women's healthmag with slight modification made adjusted to our taste.
Recipe source : Women's healthmag
Seared Scallops with Pumpkin Soup
8 - 10 pieces fresh sea scallops
300g fresh pumpkin puree (deseeded, peeled, cut into big chunks. Steamed and mashed)
1 tablespoon roughly chopped hazelnuts
220ml water with 1 teaspoon chicken seasoning
1 tablespoon honey
1 teaspoon low fat spread
1 teaspoon extra-virgin olive oil
1) Toast chopped hazelnuts, either in the oven (10 minutes at 400°F / 200°C) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.
2) Combine the mashed pumpkin, honey, butter, and water in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.
3) Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add olive oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.
4) Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts.
We loved this thick pumpkin soup with a touch of hazelnuts crunchy and chewy scallops to serve alongside the simple mushroom pasta dish. Enjoy !
Have a pleasant weekend !
I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN)
hosted by Eileen (Eileen's Diary).