Gordon Ramsay’s ‘warming’ pumpkin soup is the perfect fall dinner recipe
There is nothing better than some toasty soup on a rainy fall day, and Gordon Ramsay has shared his cooking tips on how to make this ironic fall dish even tastier.
Gordon Ramsay explains how roasting a pumpkin intensifies it's flavour
As the cold weather begins to approach, autumn is the perfect time to curl up under your favorite blanket, put on a spooky or cozy movie, and then make a home-cooked meal to help you stay warm during the frosty nights. Soups are just that.
It's the ideal time of year for a soup, like this "comforting" chicken soup with six-ingredients or this loaded baked potato soup.
Pumpkin soup is a classic fall dish that is known for its rich and nutty flavor. This comforting fall meal is fantastic for a warm and earthy dinner, plus it is very easy to make.
Cooking legend Gordon Ramsay has perfected this recipe and said the secret to this tasty soup is roasting the pumpkin instead of making the soup in a pot. He has also confessed that this soup is best paired with a wild mushroom garnish to give it that extra taste of fall.
In a video online, Gordon Ramsay said: “These versatile vegetables come in all shapes and sizes and colors. At this time of year, their nutty sweetness is ideal for warming soups, curries, and roasts.
He added: “Roasting a pumpkin intensifies the rich sweet flavor of its flesh, which is lovely for soups, but also great as a filling for ravioli, or making a delicious mash with butter, nutmeg, salt, and pepper.”
READ MORE: Chicken soup is ‘comforting, filling and easy to make’ with 6-ingredient recipe
How to make Gordon Ramsay’s pumpkin soup with mild mushroom garnish
Ingredients
For the soup:
One large pumpkin (around 1.5kg)
One garlic
One onion
800ml of ham or chicken stock
30g parmesan cheese
100ml double cream
15g butter
Two teaspoons of olive oil
Salt and pepper
Handful of rosemary sprigs
Pitch of nutmeg
For the wild mushrooms:
Half a teaspoon of olive oil
10g of butter
400g of mixed wild mushrooms
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Instructions
For the pumpkin soup:
Preheat your oven to 170C (325F) and prepare your pumpkin. Cut it in half horizontally and remove the pumpkin seeds. Score the inside of the pumpkin and run the garlic halves around the pumpkin flesh. Season generously with salt and pepper then lay the rosemary sprigs and garlic in each pumpkin half.
Place your pumpkin on a baking tray and drizzle with a touch of olive oil. Slowly cook the pumpkin halves for around an hour until they appear tender. You will be able to tell they are ready if you can poke a fork into the deepest part of the pumpkin flesh without any effort.
Once out of the oven take off the rosemary and garlic, but set aside the garlic for later. Scoop out the pumpkin flesh into a bowl and set aside.
Heat up olive oil in a saucepan and add a sliced onion to cook for around five to six minutes. Peel your roasted garlic to the pan and also add some nutmeg, then cook for another one or two minutes.
Begin to stir in the roasted pumpkin flesh and parmesan cheese and then pour in the stock. Bring the mixture to a boil and then let it simmer for around 10 minutes. Stir in the cream and some butter, then continue to let it simmer for around one more minute.
Carefully blend your soup using a stick blender or carefully scoop up the mixture into a blender in batches. Blend until smooth and your creamy pumpkin soup is ready to be served.
For the wild mushrooms:
In order to make the mushroom garnish, heat up olive oil in a frying pan on high heat for around three minutes or until the oil has evaporated. Add butter to the pan and stir into the mushrooms.
The mushrooms should now be ready. Place in the middle of a hot bowl of pumpkin soup and enjoy your rustic meal.
