Simmered with cream and chicken broth (or vegetable stock, for an equally savory vegetarian version), pumpkin makes an elegant soup with a smooth texture and rich golden color. Maine shellfish is at its best when the waters are cold, so diver-harvested scallops make an especially delicious addition. Five-spice powder in the whipped cream introduces warm Asian flavors, and the fried ginger garnish adds another dimension of taste and texture to the bowl of steaming soup.

 

Serves 8

 

2 tablespoons unsalted butter

4 heaping cups peeled, diced raw pumpkin

1 small onion, diced (about 1/4 cup)

1 carrot, peeled and diced (about 1/4 cup)

1 McIntosh apple, peeled and diced (about 1 cup)

1 clove garlic

1 sprig fresh thyme

1/2 cup white wine

4 cups chicken stock

1 cup heavy cream

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Salt and freshly ground pepper, to taste

2 teaspoons olive oil

8 diver-harvested scallops

Five-Spice Cream (recipe follows)

Crispy Fried Ginger Strips (recipe follows)

In a stockpot with a heavy bottom, melt the butter over medium heat. Add the pumpkin, onion, carrot, apple, garlic, and thyme and reduce the heat to low. Sauté for about 10 minutes, stirring occasionally. Increase the heat to medium and add the white wine. Cook until the wine nearly evaporates. Add the chicken stock and cook the soup at a low simmer, stirring occasionally, for 30 minutes, until all the vegetables are soft. Using a food processor or a hand-held blender, purée the soup and strain it through a fine sieve. Stir in the cream and season with the nutmeg, cinnamon, salt, and pepper.

 

Heat the olive oil in a medium nonstick skillet over high heat. Season the scallops with salt and pepper, and place in the hot oil. Sear until golden, turning once, about 2 minutes per side. The scallops will continue to cook in the hot soup. Remove the scallops from the pan and drain on paper towels to remove excess oil.

 

To serve, place a seared scallop in the center of each of eight shallow soup bowls and cover with the soup. Garnish with a dollop of Five-Spice Cream and a few Crispy Fried Ginger strips.

 

 

 

 

 

Makes 2 cups

 

1 cup heavy cream

1 teaspoon five-spice powder

Pinch salt

 

In a medium mixing bowl, combine the cream and five-spice powder and whip until the mixture forms stiff peaks. Season to taste with salt.

 

Crispy Fried Ginger

 

Makes about 2 tablespoons

 

1 (2-inch) piece ginger root, peeled

3 cups blended oil or canola oil (see Note)

Pinch salt

 

Using a mandoline or an Asian vegetable slicer, slice down the length of the ginger root to make several very fine slices. With a sharp chef’s knife, cut the slices lengthwise into very thin julienne strips the size of a quartered wooden matchstick.

 

In a deep medium skillet, heat the oil to 350°F on a deep-fry thermometer. Carefully drop the ginger strips into the oil and fry for 3 to 4 minutes, until golden-brown. Using a slotted spoon, remove the ginger from the oil, shaking off any excess, and drain on paper towels. Sprinkle lightly with salt while hot.

 

Note: Blended oil is a mixture of 90 percent vegetable oil and 10 percent olive oil.