Gordon Ramsay's Pumpkin Soup with Wild Mushrooms
By Gordon Ramsay · goodto.com
1 hr 30 minServes 6
A silky roasted pumpkin soup finished with sautéed wild mushrooms and Parmesan.
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| prepPreheat oven to 170°C / 340°F (150°C fan / 300°F fan, Gas 3) | |||||||||||
| 1 pumpkin, approx 1.5 kg | Cut pumpkin, remove seeds, score & season | Rub with garlic, add rosemary & garlic, drizzle oil | Roast 170°C / 340°F, 1 hr until tender | Remove rosemary & garlic, scoop flesh, discard skins | Stir in pumpkin & Parmesan, pour in stock | Bring to boil, simmer 10–12 min | Stir in cream, heat 1 min | Blend in batches until smooth | Add butter, blitz to velvety texture | Pour into clean pan to reheat | Pour soup into bowls, top with mushrooms & Parmesan |
| Sea salt and freshly ground black pepper | |||||||||||
| 1 head of garlic, cut in half horizontally | |||||||||||
| Handful of rosemary sprigs | |||||||||||
| 22 ml olive oil (for roasting) | |||||||||||
| 1 onion, peeled and chopped | Heat oil, cook onion 5–6 min until soft | Add garlic, nutmeg & seasoning, sauté 1–2 min | |||||||||
| 2–3 roasted garlic cloves, flesh scooped out | |||||||||||
| Pinch of freshly grated nutmeg | |||||||||||
| 30 g Parmesan, freshly grated, plus extra for garnish | |||||||||||
| 800 ml hot ham or chicken stock | |||||||||||
| 100 ml double cream | |||||||||||
| 15 g butter | |||||||||||
| 200 g wild mushrooms, cleaned and halved | Heat oil, fry mushrooms high heat until dry | Add butter, season mushrooms, remove from heat | |||||||||
| 22 ml olive oil (for the mushrooms) | |||||||||||
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