Thai pumpkin soup

Ingredients for 2 servings:

• 4 scallops
• 50 g glass noodles
• 400 g pumpkin(s), (Hokkaido)
• 1 onion(s)
• 1 bell pepper(s)
• 1 carrot(s)
• 1 garlic clove(s)
• 1 celery stick
• 30 g butter
• 500 ml vegetable stock
• 100 ml coconut milk
• 100 ml milk
• 3 tbsp Amaretto
• 10 g ginger
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 chili pepper(s)
• 2 tbsp sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with scallops, amaretto milk foam & fried glass noodles

Peel and finely chop the onion and garlic. Peel the carrot and celery, remove the ends, and chop finely. Remove the stem and core from the bell pepper, and chop finely. Melt the butter in a saucepan and let it foam until lightly browned. Add a tablespoon of sugar and let it caramelize slightly. Then sauté the onion, garlic, carrot, bell pepper, and celery in the butter. Peel and grate the ginger. Finely chop the chili pepper. Season to taste with a little ginger, paprika, curry powder, and chili. Peel the pumpkin, remove the stem and core, and cut into small pieces. Add the pumpkin to the vegetables and simmer for 15 minutes, stirring frequently. Pour in the vegetable stock, coconut milk, and any pumpkin juice that was released while cutting. Season to taste with salt and pepper and continue to simmer. Wash the scallops and pat them dry. Heat a pan with a little butter and briefly fry the scallops. To make the foam, heat the milk and Amaretto in a saucepan, then whisk. For the noodles, heat the oil in a saucepan. Briefly toss the glass noodles in the oil and then immediately place them on a kitchen towel to drain. Serve the pumpkin soup with the scallops, the Amaretto milk foam, and the fried glass noodles on plates.