Pumpkin soup with sea buckthorn, almonds, scallop and tarragon
1 pumpkin, weight ca. 800g-1 kg
1 clove garlic
1 sprig rosemary
1 liter of water
2-3 tbsp. cider vinegar
sea salt and freshly ground pepper
2-3 tbsp. olive oil
Cut the pumpkin in 2, scrape out the seeds and cut the pumpkin into coarse cubes (keep the skin on, can be blended out when its` been cooked and give extra color and depth for the soup).
Peel and chop the onion and garlic.
Saute the pumpkin lightly in oil with onion, garlic and rosemary. Add Bouillon and juice and finely grated zest of orange, let it cook for 15-20 minutes.
Remove the rosemary and blend the soup smooth and creamy. Season with salt, pepper and cider vinegar, so the balance is completely right – the sweet pumpkin must be seasoned well, so the soup does not get too heavy.
Server pumpkin soup hot with the fried scallops, sea buckthorn and almonds.
Garnish for the soup
8-12 fresh scallops
2 tbsp. olive oil
40 g Buckthorn (fresh or frozen)
2-3 tbsp. sugar
20 g almonds
1 bunch of tarragon
Salt and freshly ground pepper
Put sea buckthorn in a saucepan with the sugar, bring the sea buckthorn and sugar to a boil, then take of the saucepan again.
Sea buckthorn need just a little heat to absorb the sugar and to get the delicate aromas and flavors of tropical fruit (mango, passion fruit, papaya)
Fry the scallops in a hot pan in olive oil, about 30 sec. On each side, so they get a nice golden crust, and still juicy in the middle, season t with salt and freshly ground pepper.
Serve the soup in bowls or soup plates, with a few scallops in each, sprinkle with sea buckthorn, chopped almonds and tarragon on top.
Serve the soup as a lunch dish or starter.