Pumpkin and Scallop Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 4 | tb | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | Stalk celery; minced | |
| 1 | md | Yellow onion; peeled, chopped coarsely |
| 1/3 | c | Flour |
| 1 | qt | Basic fish stock or chicken soup stock (see recipes) or canned fish or chicken broth |
| 1/4 | ts | Allspice |
| 1/8 | ts | Mace |
| 1 | tb | Worcestershire sauce |
| 1 | ds | Tabasco |
| 1 | c | Frozen squash |
| 1 | c | Canned pumpkin |
| 1 | c | Whipping cream |
| Salt & fresh ground black pepper to taste | ||
| 1 | lb | Fresh Bay scallops |
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