Soup season is in full swing around here. I've been simmering up a pot every week, including velvety butternut squash soup and endless variations on the traditional chicken soup - Chicken Tortilla and Chicken & Dumplings are faves.
A couple of new recipes have climbed to the top of the list this season. Martha Stewart's Winter Vegetable Soup, light and full of healthy kale, squash and white beans, makes a perfect lunch. And the other was a complete surprise find in DaddyBird's Men's Health magazine. A creamy pumpkin soup, topped with seared scallops, that makes a fabulous dinner (especially if you can eat it in a big bowl cozied up by a fire).
What's simmering in your soup pot these days? I'd love to know!
Seared Scallops with Pumpkin Soup12 oz. fresh sea scallops
1 can (15 oz) unflavored pumpkin puree2 T roughly chopped hazelnuts
1-10 chives, chopped1 cup chicken broth
1 T honey1 T unsalted butter
1/2 T extra-virgin olive oil
- Toast & chop the hazelnuts (10 min @ 400 degrees or 5-7 min over medium heat); set aside.- Combine the pumpkin, honey, butter and broth (I used more than 1 cup to reach desired consistency) in a medium sauce pan and heat on low until completely warmed. Season with salt & pepper and keep warm.
- Preheat a cast-iron skillet or saute pan over medium-high heat. Pat the scallops dry with a paper towel and season them with salt & pepper. Add the oil to the pan, and then the scallops. Cook 2-3 min. on each side until they are firm and completely brown & caramelized.- Pour the soup into a wide rimmed bowl. Add the scallops and hazelnuts, and garnish with the chopped chives. Makes 2 servings.