Pumpkin soup with sautéed scallops

As we head into October, the nights are getting colder, so why not warm your belly with this yummy pumpkin soup topped with deliciously sautéed scallops
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Ingredients

2 garlic cloves, finely chopped
2 tbsp olive oil
1 onion, finely chopped
Pinch of ground nutmeg
1/2 tsp ground cinnamon
2kg butternut pumpkin - halved, deseeded, chopped
2 tbsp vegetable stock powder
1 granny smith apple - peeled, cored, chopped
6 cups water
20g butter
1/2 tsp grated ginger
1/2 cup double cream
16 scallops

Preparation

Step 1

Heat a little oil in a saucepan over a medium heat.

Step 2

Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, nutmeg and cinnamon and give a little stir. Add in the apple, pumpkin, stock powder and water. Cover the pan and bring to the boil.

Step 3

Reduce the heat and cook with the pan lid on. After 30 minutes (when the pumpkin is tender), set aside and allow to cool.

Step 4

Put half of the pumpkin mixture into a blender and blend until smooth. Transfer into a clean saucepan, repeat with the remaining pumpkin mixture. Heat the soup over a low heat, occasionally stirring, until heated through. Season with salt and pepper.

Step 5

Combine the ginger and cream in a bowl. Heat half of the butter in a frying pan over a medium-high heat. Add half of the scallops and cook for 1-2 minutes each side, until cooked through. Wipe the pan with a paper towel and repeat with the remaining butter and scallops.

Step 6

Ladle the soup into bowls, top with the ginger cream and add the scallops.

Step 7

Serve with crusty bread.

Step 8

Tuck in, enjoy!