Angela Hartnett's pumpkin soup with seared scallops recipe

Serves 4

50g butter
A pinch of cumin
1kg ripe pumpkin or butternut squash, peeled, seeded and cut into 1½cm cubes
1 large white onion, sliced
2 tbsp white wine
1 litre vegetable stock
Salt and freshly ground black pepper

For the scallops:
1 tbsp olive oil
4 fresh scallops
Handful of parmesan shavings
Sprinkling of chopped chestnuts
Heat the butter in a large pan until melted. Add the sliced onion and cook till translucent, then add the pumpkin and a pinch of cumin and lightly sauté over a low heat, stirring constantly to prevent sticking, for about 10 minutes. It should be soft but not coloured.

Pour in the wine and allow it to bubble and reduce until completely evaporated. Cover with a lid and cook for 8-10 minutes, until the pumpkin is completely tender.
Add enough of the vegetable stock to the pan to cover the pumpkin. Bring to the boil. Once boiling, reduce the heat and cook for a further five minutes.
Remove the soup from the heat and allow to cool a little before transferring it to a blender or food processor. Whiz until smooth, then pass through a fine sieve. If necessary, correct the consistency with a little more veg stock if needed. Check the seasoning.
Heat the olive oil in a frying pan over a medium heat. Add the scallops and cook for 2-3 minutes, until golden. Season to taste.
Reheat the soup if necessary, then ladle into individual bowls. Add the scallops and garnish with shaved parmesan and chopped chestnuts.

Antony Moss's wine matches

• Roero Arneis 2011 Marco Porello, £9.99
Condrieu Les Chaillets Vieilles Vignes 2011 Yves Cuilleron, £45

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