Roasted Pumpkin Soup & Scallops

Roasted pumpkin soup is finished with seared scallops and pumpkin seeds.

Cooking time ≈ 1 h

Estimated nutrition · Per serving
≈ 210 kcal · Protein 11 g · Carbs 17 g · Fat 12 g

Ingredients

• For the soup
• 700 g pumpkin
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp fresh thyme
• ¼ tsp nutmeg
• 500–600 ml vegetable or chicken stock
• For the scallops
• 8–12 sea scallops
• 1 tbsp olive oil
• 1 tbsp butter
• salt
• black pepper
• For serving
• pumpkin seed oil
• pumpkin seeds
• fresh thyme, optional

Method

1. Roast the pumpkin, onion and garlic for 30–40 minutes, until the pumpkin is tender and lightly browned.
2. Blend the roasted vegetables with 500 ml warm stock; add more stock to adjust thickness and season to taste.
3. Dry and season the scallops. Sear in hot olive oil for 1½–2 minutes without moving, then turn, add butter and cook another 1–1½ minutes, basting.
4. Ladle into bowls, add the scallops and finish with pumpkin seed oil and toasted pumpkin seeds.