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.
Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock. Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender.
Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
In another pan, sear pork belly on both sides.
To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.