Pumpkin and Scallop Velouté

Ingredients:

• 1 small pumpkin (about 2 pounds), peeled and seeded
• 1 pound sea scallops, cleaned and dried
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Cut pumpkin into small pieces and heat olive oil in a large pot over medium-high heat.
2. Add pumpkin and garlic and cook for 5-7 minutes, stirring occasionally, until pumpkin is tender.
3. Add broth and thyme and bring to a boil. Reduce heat to low and simmer for 20 minutes.
4. In a separate pan, heat olive oil over high heat. Add scallops and sear on both sides until golden brown (about 2-3 minutes per side).
5. Remove scallops from pan and set aside.
6. Puree pumpkin mixture with an immersion blender or transfer to a blender and blend until smooth.
7. Stir in heavy cream and heat over low heat until heated through.
8. Season with salt and pepper to taste.
9. To serve, ladle soup into bowls and top with seared scallops.

Serving Suggestions:

• Garnish with a drizzle of olive oil, croutons, and fresh thyme leaves.
• Serve with a side salad or crusty bread for a complete meal.

Verdict:

This Pumpkin and Scallop Velouté is a flavorful and elegant dish that is perfect for entertaining or a special meal at home. The velvety pumpkin soup is complemented by the sweet and juicy sea scallops, making for a delicious and satisfying meal. Serve with your favorite side dish and enjoy!