Make Scottish Salmon & Pumpkin Soup this Halloween!

Ingredients

• 400g of Scottish salmon fillets (cut into approx. 2cm cubes)
• 150g of pumpkin seeds
• 1 small pumpkin
• 1 white onion
• 400ml of vegetable broth
• 200ml of coconut milk
• 1tbsp of preserved lemon (finely chopped)
• 30g of butter
• 2tbsp of olive oil
• 2 sprigs of parsley
• Salt and pepper

Step 1

Peel and chop the onion, peel the pumpkin, and cut the flesh into small pieces.

Step 2

Fry the onion with the butter in a pan over medium heat for 3 minutes. Then add the pieces of pumpkin, vegetable broth, coconut milk, salt and pepper.

Step 3

Bring to a boil, and then let it simmer over a medium heat for 25 minutes.

Step 4

Toast the pumpkin seeds in a pan over a medium heat for 2 minutes. Let them cool, then grind them into a course powder using a food processor.

Step 5

Coat the salmon cubes with the pumpkin seed powder, pressing it on to them.

Step 6

Add the preserved lemon to the saucepan, then blend everything to obain a creamy soup.

Step 7

Cook the salmon cubes for 30 seconds on each side in a pan over high heat with olive oil.

Step 8

Pour the soup into bowls, place the salmon cubes on top, garnish with parsley sprigs, and enjoy!