Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops

Recipe by Potagekempcc
READY IN: 2hrs 30mins




  • Pre-Heat oven to 450°F and place oven rack in middle.
  • Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
  • Baste pumpkin every 15-minutes.
  • Remove pumpkin flesh from shell and place into a bowl.
  • In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
  • Add 1/4 cup white wine and reduce by half.
  • Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
  • Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
  • Reduce to a simmer for 30-minutes and stir several times.
  • Remove from heat, discard bay leaves and puree the bisque.
  • Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
  • Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
  • Season bisque with salt and pepper to taste.
  • Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
  • Garnish Pumpkin Bisque with Fresh Chopped Parsley.