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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and finely chop the onion. Mince the garlic cloves.

Step 2

In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and garlic to the pot. Sauté until softened and translucent, about 5 minutes.

Step 4

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.

Step 5

While the soup simmers, pat the sea scallops dry with paper towels. Season both sides with a pinch of salt and pepper.

Step 6

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.

Step 7

Sear the scallops for 2-3 minutes on each side until golden brown and caramelized. Remove them from the skillet and set them aside.

Step 8

Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.

Step 9

Stir in the heavy cream and simmer for an additional 5 minutes.

Step 10

Finish the soup with a splash of lemon juice for brightness.

Step 11

Ladle the soup into bowls and top each serving with 3 seared scallops.

Step 12

Garnish with a sprinkle of fresh parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	(1910.7g)

Amount per serving	% Daily Value*
Calories	1882.4

Total Fat 115.6g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 339.4mg	0%
Sodium 5377.4mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 25.0g	0%
Total Sugars 33.8g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 12.5mg	0%
Potassium 3769.8mg	0%

*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.

Source of Calories

Fat: 54.7%

Protein: 19.9%

Carbs: 25.4%