Pumpkin soup with scallops

Method

1. For the soup, heat a large pan (one with a tight-fitting lid) over a medium heat. Add a drizzle of oil and the butter. Once foaming, add the onions and cook gently for 5 minutes until they begin to soften but not colour. Add the garlic, thyme and pumpkin, then cook for 5 minutes, stirring every now and then so it doesn’t catch.
2. Pour in half the stock, cover and cook for 20 minutes until the pumpkin is tender. Meanwhile make the dressing: lightly toast the pumpkin seeds in a dry frying pan over a medium heat for 2-3 minutes, then remove from the heat. Add a pinch of salt and the pumpkin seed oil. Set aside.
3. After 20 minutes, remove the lid from the soup and cook for 5 minutes more. Add the remaining stock and season with salt and pepper. Bring to the boil, then stir in the cream. Return to the boil, then leave to cool a little.
4. Transfer the soup to a blender or food processor and whizz for 2 minutes (or use a stick blender to whizz until smooth). Return to the pan and set aside.
5. To cook the scallops, put a large non-stick frying pan over a medium heat and drizzle with olive oil. Once hot, lay all the scallops in the pan (see tips) and season with salt and pepper. Fry for 1½ minutes until golden and beginning to caramelise. Turn offthe heat and carefully turn the scallops over. They will finish cooking in the residual heat.
6. To serve, gently reheat the soup. Divide the scallops among wide soup bowls and carefully pour the soup around them, ensuring the scallops don’t become completely submerged. Finish with the dressing spooned over the top with a few thyme leaves scattered over.