Prepare a pot with vegetable broth. Remove the skin off pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place into the pot until tender. Add in scallions, stir in curry powder and let cook for 30 seconds more. Remove from heat and puree with immersion blender (or carefully with a regular blender), Return to heat, add in coconut milk, and let simmer until ready to serve. Serve with an extra swirl of coconut milk and butter seared scallops.

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