Pumpkin soup with scallops - delicious. magazine

Ingredients

• 12 large scallops, roes removed if you prefer
• For the soup
• Olive oil for cooking
• 75g unsalted butter
• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 thyme sprigs, leaves picked
• 800g pumpkin, peeled, deseeded and chopped
• 800ml good quality vegetable stock
• 100ml double cream
• For the dressing and garnish
• 4 tsp pumpkin seeds
• 4 tbsp pumpkin seed oil
• 2 tsp thyme leaves