Cut the top off the pumpkin and hollow out the meat and cut it into cubes.
Remove the pumpkin seeds from the insides and bake these together with 400 grams pumpkin cubes with salt in the oven at 150 degrees for approximately 20 minutes under lid.
Melt the butter in a saucepan with strong heat, but without the butter turning brown. Roast pumpkin, shallots, chilli and ginger for about 1 minute.
Add shellfish broth (or shellfish bouillon ) into the pan and let simmer for about 30 minutes.
Use a handblender to make the soup nice and smooth.
Add the lightly whipped cream after how creamy you want the soup.
Season with salt / pepper and lemon juice
Melt the butter in a frying pan / grill pan on high heat. But again without browning the butter.
Add the scallops to the pan and fry for about 2 minutes on each side.
Season with salt & pepper
Add pumpkin cubes + pumpkin seeds in the bottom of the plate
Pour over the hot soup and place scallops on top of the pumpkin cubes
Pour a little green olive oil in a circle in the soup just before serving
If you make the soup for Halloween, then cut out space for eyes, nose and mouth in the pumpkin. Perfect use of a pumpkin.
2 kg pumpkin
3 pieces shallots
100 grams dairy butter
¼ liter light whipped cream
Ca. 1½ liters of boiled shellfish force (Can also use shellfish broth)
2 tbsp. finely chopped chili
2 teaspoons fresh ginger
6 pcs scallops
Salt / pepper