John Myers
Pumpkin Soup with Fried Scallops
The perfect pumpkin soup with fried scallops recipe with a picture and simple step-by-step instructions.
For the mussels:
- 750 ml Chicken broth
- 150 g Cream
- Mild curry powder
- 1 Pc. Clove of garlic
- 1 Sch. Ginger
- 1 pinch Cinnamon bark
- 0,5 Pc. Vanilla pod scraped out
- 4 tbsp Ice cold butter
- Salt
- 5 Pc. Scallops thrown
- 1 tsp Oil
- 1 tsp Butter
- Vanilla salt
- Pepper from the grinder
- For the soup, peel the pumpkin, remove the seeds with a spoon and cut the pulp into 1 cm cubes. Put the pumpkin cubes with the broth in a saucepan and cook until just under the boiling point for about 20 minutes. Add the cream and 1 tablespoon of curry powder and puree the soup with the hand blender.
- Peel and halve the garlic. Add to the soup with ginger, cinnamon and vanilla pod, let it steep for a few minutes and remove again. Mix in the butter in small pieces with a hand blender and season the pumpkin soup with salt and curry powder.
- Wash the scallops and pat dry. Heat the oil in a pan and fry the scallops on both sides for about 1 minute. Take the pan off the heat and let the mussels simmer in the remaining heat for about 1 minute. Melt the butter in the pan, drizzle the scallops with it, season with vanilla salt and pepper. Drain on kitchen paper.
- Distribute the pumpkin soup on preheated soup plates and place 1 scallop shell in each.
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