Warm pumpkin soup on a cool fall day is comfort food for the soul. Adding bay scallops to the soup combines the creamy flavor of both and makes the soup a full meal. You can use fresh or canned pumpkin and either fresh or frozen scallops. The remaining ingredients bring out the full flavor of both the pumpkins and the scallops.
Heat 4 tbsp. olive oil over medium heat in a large saucepan.
Add the minced garlic, chopped celery and onion and sauté in the hot olive oil until the vegetables are soft.
Add the flour, chicken broth, the allspice and the soy sauce to the pot. Add a dash of hot sauce to the mixture.
Stir in the pumpkin and cook until thick.
Transfer the pumpkin mixture to a food process and blend until smooth. Pour the mixture back into the saucepan.
Add the cream, or half & half, to the soup and cook over low heat for 10 to 15 minutes.
Add the bay scallops and cook for 3 to 5 minutes or until the scallops turn creamy white.