Creamy Pumpkin and Bay Scallop Soup

What is your favorite soup for the cold times? My last attempt on a creamy texture soup without the use of cream was such a success that I wanted to do it with other vegetables. As a routine and also to keep this blog up-to-date, I love to do most of my experiments at my Taiwanese friend's place on Sundays. These are the days where I combine ingredients that most of us don't think of.

This soup was made over a month around Halloween where we had an abundance of pumpkin lying around inside the fridge. We also added bay scallops to give a seafood taste to the soup. We followed a similar procedure as the Broccoli Soup using potatoes as our thickener and purée all the ingredients using a immersion blender.  

Serves 6

Preparation Time: 15 mins

Cooking Time: 35 mins
Printable Recipe

Ingredients

1 lb pumpkin, peeled, seeded and cubed

1 medium onion, chopped

1 large red potatoes, peeled and diced

2 garlic cloves, minced

2 1/2 cups vegetable stock

1/2 lb bay scallops
salt and pepper to taste

Procedure

1. In a large pot, heat oil over medium-high heat. Cook pumpkin, onion, and potatoes for 5 mins until onions are transparent. Add in garlic and cook for 1 min until fragrant.

2. Pour in vegetable stock, bring to a boil and simmer until pumpkin and potatoes are soft, about 15 mins.

3. Purée mixture in a blender until smooth. Transfer back to pot, add bay scallops and simmer for 10 mins until scallops are cooked. Season with salt and pepper to taste.