REMARKABLE Roasted Butternut Pumpkin Soup with Scallops (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 6
Recipe type: Soup
Serves: 6 serves
  • 2 medium butternut pumpkin (to make 6 cups of roasted flesh)
  • 3 tablespoons extra virgin olive oil (EVOO) + extra for drizzling
  • 1 large onion, peeled and roughly chopped
  • 2 tablespoons chopped fresh ginger, peeled
  • 1 tablespoon chopped fresh turmeric, peeled (or substitute 1 teaspoon dried)
  • 4 cups /1-litre chicken bone broth
  • 250mls coconut milk
  • SaltFor the Scallops
  • 18 scallops
  • salt
  • 2 tablespoons extra virgin olive oil
  1. Heat your oven to 190°C/375°F.
  2. Cut each pumpkin in half lengthwise. Using a spoon, scoop out and discard the seeds. Place onto an oven tray, cut side up. Drizzle lightly with EVOO and lightly salt.
  3. Roast for 60-70 minutes (I rotate my oven tray halfway through) or until soft.
  4. Using a spoon, scoop the roasted pumpkin flesh into a bowl, taking care to leave all skin behind. Measure out 6 cups for your soup and freeze or refrigerate leftover flesh for leftovers.
  5. In a large Dutch oven or soup pot, gently heat 3 tablespoons of EVOO on medium. Add onion, ginger and turmeric. Saute until onion has softened and is translucent, stirring often. Add the reserved pumpkin flesh, chicken bone broth and ½ teaspoon salt. Bring to a boil and then reduce the heat and simmer for 20 minutes.
  6. Taking care with the hot liquid, puree the soup in batches in your blender. Return to the Dutch oven. Add coconut cream and stir. Check for seasoning.
  7. To cook the scallops, place the scallops between paper towels to remove excess liquid. Lightly salt.
  8. Heat the olive oil in a frypan over medium-high heat. Add scallops to the pan and cook for 90 seconds. Don't be tempted to touch them! Flip the scallops over and cook for a further 30-45 seconds, using a spoon to baste them with oil.
  9. Serve in shallow bowls with 3 scallops and soup in each. Drizzle with scallop liquor.
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