Pumpkin Soup With Scallops

A Warming, Seasonal, Gourmet Dish.

Serves 2


A simple yet delicious dish pairing delicate scallops with a warming seasonal pumpkin soup. Perfect for an impressive autumnal starter or lunch.


  • Olive oil for cooking
  • 40g unsalted butter
  • 1 onions, chopped
  • 1 garlic cloves, chopped
  • 1 thyme sprigs, leaves picked
  • 400g pumpkin, peeled, deseeded and chopped
  • 400ml vegetable stock
  • 50ml double cream


  1. Over a medium heat, add some oil and the butter to a large pan, then add the onions and cook gently until they begin to soften but not colour (about 5 minutes). Add the garlic, thyme and pumpkin and cook for 5 minutes, stirring occasionally so it doesn’t catch.
  2. Pour in half the stock, cover with a lid and cook for 20 minutes until the pumpkin is tender. Remove the lid from the soup and cook for 5 minutes more. Add the remaining stock then season. Bring to the boil, then stir in the cream. Return the soup to the boil, then leave to cool.
  3. Blend the soup until smooth. 
  4. Cook the scallops by pan-frying them with a drizzle of olive oil over a medium heat. Fry until golden and they start to caramelize. 
  5.  Serve by placing the scallops in a bowl and pouring in the soup being careful not to submerge the scallops fully. 
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