Tuesday, January 11, 2011

Pumpkin Soup

When we were in Cancun last month we had some of the best food we have ever had. One of the restaurant served fusion food and DH had their pumpkin soup. It was divine and featured scallops and pumpkin seeds. This recipe I created was inspired from that soup.

Soup Ingredients
1 onion
2 carrots
2 celery stalks
3 cups of chicken broth
1 cup of pumpkin puree
1 tablespoon butter

Chop onion, celery and carrots.

Heat a stock pot over medium heat and add butter. Once the butter is melted add the onion, celery and carrots. Saute for a few minutes.

Pour broth over veggies and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes or until veggies are tender.

Add pumpkin puree, mix well and then turn off heat.

Working in batches, puree the soup. Being very careful with the hot soup.

 Once it is all blended return to pot and keep warm.

Scallops Instructions/ Ingredients
20 small scallops
2 pieces of bacon

Preheat oven to 400 degrees. Cut bacon into thirds, then into 3 strips per third.

Wrap scallops with bacon and secure with a tooth pick.Cook in the oven for about 20 minutes.

Pumpkin Seeds Instructions
Use these for a topping in the soup.The seeds I had were raw so I carefully heated them through on low heat to release their flavor a bit.

Serving Suggestions
I like the soup with some nutmeg and fresh ground pepper added. Spoon the soup into a bowl and set scallops and sprinkle with pumpkin seeds.  It tastes sooo good. The difference of flavors and textures is a dream come true. This is a fairly healthy dish too. Pumpkin has just 80 calories a cup, the veggies are healthy, the fish is low fat, the amount of bacon used for the entire dish is only 70 calories worth. It is tasty, healthy and filling.

Sunday, January 9, 2011

Sushi Rolls

Here is picture of me displaying my gorgeous sushi rolls. I have made sushi 5 or six times now. My sister gave us a sushi set for Christmas and I made sushi today with bamboo rollers. There was a learning curve, I taught myself to make them without the proper rollers so I had to learn a new technique. The result was a tighter roll. They were delicious!