Pumpkin Soup with Scallops and Pancetta Recipe

Ingredients to Serve Four
2 lbs roughly chopped pumpkin (or Butternut Squash)
2 pints chicken stock
2 tablespoons butter (gives the soup a velvety texture)
1 onion finely chopped
1 clove garlic
1/4 lb Italian pancetta chopped into lardons (a kind of Italian sausage, sliced thinly)
8 scallops
12 small sage leaves deep fried (or chopped fresh sage)
Pumpkin seed oil (I often use olive oil or black butter after frying scallops)
Salt & pepper to taste

Method
Sauté the pumpkin in a little olive oil on a high heat until the flesh is slightly colored. Transfer to oven and roast for roughly 20 – 30 minutes at 400˚F until soft and coloring well.

Sweat the onion and garlic in the butter until soft and translucent. Add the roasted pumpkin and stock. Bring to a boil and simmer gently for about 20 minutes. Allow to cool slightly before blending in a food processor until smooth. Season well.

Blanch the pancetta lardons in boiling water to remove excess salt. Drain and sauté in oil until colored evenly. Drain on kitchen paper.

Season and sear the scallops in a hot pan with a little olive oil. Add a little butter to color them.

Ladle the soup into bowls, dividing the scallops between each. Place the pancetta and sage leaves on top. Drizzle with a little pumpkin seed oil or black butter to finish.