A lovely combination: seared scallops with spicy pumpkin soup!

Ingredients 2 serves

• Pumpkin 600gr
• Boiled beans 100gr
• Scallops 6
• Vegetables broth
• Extravirgin olive oil
• Salt
• Pepper
• Parsley

Directions

1. Steam or boil the chopped pumpkin until soft.
2. Transfer the cooked pumpkin into a blender and seasoning.
3. Add enough of the vegetable stock and mix until smooth.
4. Seasoning the cooked beans.
5. Heat a frying pan over a medium heat. Add the scallops covered with oil and cook for 30 seconds each side.
6. Ladle the soup into individual bowls. Add the beans and the scallops, garnish with chopped parsley.