Pumpkin Scallop Soup
Dive into the flavors of autumn with this velvety Pumpkin Scallop Soup, a luxurious blend of creamy pumpkin puree, fragrant spices, and perfectly seared sea scallops. This dish combines the comforting warmth of a silky soup with the delicate sweetness of golden-browned scallops, creating a truly elegant dining experience. Simmered with hints of nutmeg and finished with a splash of zesty lemon juice, every spoonful is bursting with seasonal charm. Quick to prepare in under an hour, this recipe is ideal for cozy nights or as a show-stopping starter for festive gatherings. Garnished with fresh parsley and served hot, this soup is a sophisticated yet simple way to celebrate pumpkin season.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 3 cups Vegetable broth
- 0.5 cups Heavy cream
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and garlic to the pot. Sauté until softened and translucent, about 5 minutes.
Stir in the pumpkin puree, vegetable broth, salt, black pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
While the soup simmers, pat the sea scallops dry with paper towels. Season both sides with a pinch of salt and pepper.
In a skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts and begins to sizzle, add the scallops in a single layer.
Sear the scallops for 2-3 minutes on each side until golden brown and caramelized. Remove them from the skillet and set them aside.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.
Stir in the heavy cream and simmer for an additional 5 minutes.
Finish the soup with a splash of lemon juice for brightness.
Ladle the soup into bowls and top each serving with 3 seared scallops.
Garnish with a sprinkle of fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 33.8 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
