Witch soup, frog eyes and red spider eggs

1 box of Masago Red Caviar
1 pretty little Pumpkin
1L commercial butternut squash soup
50g medium or large Tapioca (the larger the better the effect) 1L of Water (for the Tapioca)

Thaw halibut according to instructions.
Pour the vegetable broth into the pan. Put on high heat.

Steps to follow

STEP 01
Decap the pumpkin (it starts well) using the slicer. Also cut out a seat so that your pumpkin can stand up straight without tipping over.
STEP 02
Using the tablespoon, scoop out all the seeds. To book.
STEP 03
Meanwhile, heat the water to a rolling boil. When it boils, pour the tapioca and lower the heat to low. Then stir so that the tapioca does not stick to the bottom of the pan. After 10 minutes, or when the texture is very viscous, turn off the heat and Reserve.
STEP 04
In a bowl, pour the soup equivalent of what your pumpkin can contain. To put to heat the bowl of soup (not the pumpkin) in the microwave for 2 minutes.
STEP 05
our the hot soup into the decapitated pumpkin. Add 2 or 3 nice tablespoons of tapioca, so that it stays on the surface.
STEP 06
Add 2 to 3 spoons of red caviar on the rim of the pumpkin and in it so that the effect is very realistic.
STEP 07
Serve

A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!

Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !