Pumpkin Soup with Scallops
Ingredients
- Ingredients
- 500 grams Pumpkin
- 700 milliliters Chicken broth
- 200 milliliters Whipped cream
- 1 Tbsp mild Curry powder
- 1 garlic clove
- 1 slice ginger
- 1 pc Cinnamon stick
- ½ Vanilla bean (halved lengthwise and scraped)
- 4 Tbsps butter
- salt
- Additional ingredients
- 4 Scallop
- 1 tsp sunflower oil
- 1 tsp butter
- vanilla salt
- freshly ground peppers
Preparation steps
Cut pumpkin flesh into 1 cm (approximately 1/2 inch) cubes. Combine pumpkin cubes and the broth in a pot, bring to a boil, reduce heat and simmer about 20 minutes. Add cream and 1 tablespoon curry powder and puree everything well.
Peel garlic, cut in half and add to pot with ginger, cinnamon stick and vanilla bean. Let stand for about 10 minutes. Meanwhile, rinse scallops, pat dry and sear 1 minute on each side in hot oil. Remove pan from heat and let stand. Add butter, allow to melt and baste butter over the scallops. Remove the spices from the soup and rinse the cinnamon stick. Season the soup and divide among 4 serving glasses (any leftover soup freezes well). Place one scallop on top of each soup serving, top with cinnamon stick pieces and serve sprinkled with curry and salt.
