Try this tasty pumpkin soup with fried scallops. The soup can be used as a starter or main course.
If you use fresh shells open and rinse the scallops. If you use frozen scallops leave them to defrost in the fridge before use, then drain on paper towel.
Cut the top off, take out the flesh and dice.
Chop onion and garlic and sauté in butter.
Add pumpkin, milk and hen broth.
Let the soup simmer for approx. 10-15 minutes.
Add half the amount of crème fraîche and stir.
Season with chili paste, lime juice and salt, and bring to boil.
Smooth the soup using a hand blender, sift it and add it to the casserole again.
Fry the scallops in butter for approx. 30 seconds and add to the soup.
Serve the soup with the rest of the créme fraîche and bread on the side.