Truffled Pumpkin Soup

This is an indulgent and delicious treat for the cold months.


  • 1 tablespoon of oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely sliced
  • Large pinch of salt
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground fennel seeds
  • 500g pumpkin flesh, cut into chunks
  • 1 tablespoon of honey
  • 400ml vegetable or chicken stock
  • 50ml double cream
  • 1 teaspoon of lemon juice
  • Truffle oil for service
  • 1 tablespoon of chopped hazelnuts
  • 1 tablespoon of chopped parsley
  • 12 queen scallops


Heat the oil in a saucepan and fry the onions with salt on a medium heat for about 5 minutes until just starting to colour.
Now add the garlic and spices and cook for another minute.
Add the pumpkin and cook until starting to turn golden around the edges (about 10 minutes).
Pour in the stock and simmer for 15-20 minutes, until the pumpkin is completely soft.
Add the double cream, honey and lemon juice.
Blend, season to taste and keep warm.
For the scallops: Heat a generous glug of oil in a frying pan to high and fry the scallops on both sides until golden and cooked (2 minutes a side should be enough).
For service: Pour the hot soup into a couple of bowls, top with the scallops, hazelnuts, parsley and finally drizzle with the truffle oil.