Pumpkin soup with scallops

Name: Pumpkin soup with scallops
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 750 g Hokkaido Pumpkin; 1 Onion; 1 Orange; 1 hazelnut-sized piece of ginger; 2 TABLESPOONS Oil; 1/2- 1 TEASPOON Curry Powder; 750 ml Vegetable broth; 250 ml Milk; 4 Stem(s) Parsley; 6 Scallops without shell; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 200 g Whipped cream; 7-10 Tbsp Cinnamon stick splinters

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

750 g Hokkaido Pumpkin
1 Onion
1 Orange
1 hazelnut-sized piece of ginger
2 TABLESPOONS Oil
1/2- 1 TEASPOON Curry Powder
750 ml Vegetable broth
250 ml Milk
4 Stem(s) Parsley
6 Scallops without shell
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
200 g Whipped cream
7-10 Tbsp Cinnamon stick splinters

Directions

1
Wash, clean and halve the pumpkin. Remove seeds and cut the flesh into small pieces. Peel and roughly dice the onion. Orange halve, squeeze juice. Peel ginger and grate finely
2
Heat 1 tablespoon of oil in a large pot. Sauté the onion for 2-3 minutes. Add ginger and curry and fry briefly. Add pumpkin and deglaze with broth, orange juice and milk. Cover and simmer for about 30 minutes
3
Wash parsley, shake dry and chop the leaves of 3 stems into small pieces. Wash the scallops, dab dry and cut in half horizontally. Season with salt and pepper and turn in flour. Tap off excess flour
4
Puree the soup. Add cream and chopped parsley and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the scallops for 3-4 minutes while turning. Arrange the soup and mussels in bowls and garnish with the remaining parsley and cinnamon sticks.