Pumpkin Soup with Scallops

Ingredients

• 500 g pumpkin flesh (Muskatkürbis)
• 700 ml poultry broth
• 200 ml whipping cream
• 1 tbsp Mild curry powder
• 1 Garlic clove
• 1 slice ginger
• 1 piece cinnamon stick
• 0.5 vanilla pod (scraped)
• 4 tbsp butter
• Salt
• 4 scallops (pre‑cooked)
• 1 tsp sunflower oil
• 1 tsp butter
• vanilla‑infused salt
• ground pepper

Instructions

1. 1.

   Cut the pumpkin flesh into 1 cm cubes. Place the cubes with broth in a pot, bring to a boil, reduce heat and simmer for about 20 minutes. Add cream and curry powder, then blend everything well.

2. 2.

   Peel the garlic, halve it, and add together with ginger, cinnamon stick, and vanilla pod to the soup; let steep for about 10 minutes. Meanwhile, rinse scallops, pat dry, and sear in hot oil for 1 minute per side. Remove from heat and allow to rest. Add butter, melt, and drizzle over the scallops. Strain spices from the soup, rinse cinnamon shards. Adjust seasoning if needed, ladle into four glasses, place one scallop gently on top of each, dust with cinnamon, curry, and salt before serving.