Pumpkin Soup with Norwegian Scallops

Pumpkin Soup with Norwegian Scallops

Try this tasty pumpkin soup with fried scallops. The soup can be used as a starter or main course.

Difficulty Medium
Give your rating


Number of servings

Serve with


  • 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.