In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
Making sure there are two oysters in each, ladle soup into shallow bowls.
Garnish with chives and bacon.
Pumpkin Oyster Soup
We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.
For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.
8cupswhite toasted bread or 8 cups cornbread crumbsIn my recipe I use biscuits AND cornbread equally. I use Harris Teeter's Take and Bake biscuits and I make a pan of Jiffy cornbread. I bake the biscuits and cornbread the day ahead and let it dry out.
Saute' celery and onion in about a tablespoon of butter until opaque.
In large bowl, crumble the biscuits and cornbread until you have about 8 cups or so.
Heat the milk, oyster liquid, chicken broth and butter in a small saucepan unlit heated through.
Add the celery and onion to the large bowl of bread crumbs.
Add the oysters and all of the spices. Gradually add the liquid mixture until moistened. You may need to add a few more bread crumbs for your desired consistency. I like my mixture to be on the dry side, just slightly moistened.
Grease a casserole dish and bake at 350 degrees for about one hour.