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Roasted Pumpkin-Chipotle Soup with Bacon Wrapped Scallops

Pumpkin soup in a Mexican house?? Hahaha... no, not really something I grew up eating, but why not?? It would be hard not to want to cook with fresh pumpkins when they are all around me this time of year. In the past I would have used canned pumpkin for my recipe, but after watching my tia (aunt) cook fresh pumpkin, I thought I would try it! The only problem with this, is that I am afraid that when I get a craving for fresh roasted pumpkin again, it will be the off season. Guess I better freeze some!

This recipe makes 12 appetizer servings or 6 full servings

Ingredients:

For Soup
6 cups fresh pumpkin, 1-inch pieces
3 stalks celery, chopped
1 medium red onion, chopped
8 cloves garlic, leave skins on
2 to 3 chipotles in adobo (they are spicy)
1 cup milk
1/2 cup sour cream
1 tablespoon horseradish, optional
3 cups low-sodium chicken broth
3 tablespoons brown sugar
1 teaspoon ground nutmeg
Pinch of ground cinnamon
Salt and pepper
Olive oil

Note: Save the pumpkin seeds for pepitas to garnish the soup

For Scallops
12 sea scallops
6 thick slices bacon
1 tablespoon brown sugar
Pinch of chipotle powder
Salt and pepper
2 tablespoons olive oil
6 6-inch wooden skewers

Pumpkin ready to be roasted

Directions:

1. Preheat oven to 375ºF. On two separate baking pans, add the pumpkin to one and the celery, onion, and garlic to the other pan. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 45 minutes. Remove from oven and let cool slightly. If you like, you could reserve about 1/2 cup of the roasted pumpkin, dice it and use for garnishing.

2. Transfer the pumpkin to the blender, add 2 cups of chicken broth, chipotles and a pinch of salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat. Blend the pumpkin on high until smooth, and transfer to the heated pot. Remove the skins from the garlic, transfer remaining vegetables to the blender, add milk, sour cream, horseradish, and pinch of salt and pepper. Blend until smooth.

3. Add the celery mixture to the soup, stir well to combine. Add remaining chicken broth, cinnamon, nutmeg, and brown sugar. Taste for salt. Cook soup on low, stirring often, for 25 to 30 minutes.

4. While the soup is cooking, in a bowl, add the scallops and season with salt, pepper, chipotle powder, brown sugar, and olive oil. Cut the bacon slices in half. Wrap each scallop in bacon and then skewer it to hold the bacon in place. Add two scallops per skewer. Preheat a nonstick skillet to medium/high heat. Cook the bacon wrapped scallops until bacon is crisp, turning as needed.

5. Ladle soup into bowls and garnish with bacon wrapped scallops, roasted pumpkin (diced), pepitas and roasted poblano strips. This recipe makes 12 appetizer servings or 6 full servings.

A little touch of gourmet with Mexican flair!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Roasted Pumpkin-Chipotle Soup with Bacon Wrapped Scallops

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