Gordon Ramsay Pumpkin Soup Recipe

This delicious and creamy pumpkin soup is quick and easy to make, perfect for a cozy meal on a chilly day. Made with simple ingredients like pumpkin, carrots, and garlic, this nutritious soup is both comforting and flavorful. Top it off with crispy pumpkin seeds for added crunch, making it a delightful dish!

Ingredients Needed:

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 25g unsalted butter
• 2 tbsp olive oil
• 850g medium pumpkin, deseeded and roughly chopped
• 1 medium-sized floury potato, roughly chopped
• 1 liter vegetable or chicken stock (a little extra may be needed)
• 100ml double cream
• 3 tbsp pumpkin seeds
• Salt and freshly ground black pepper, to taste

How To Make Pumpkin Soup Recipe?

1. Cook the Vegetables: Put the chopped onion, carrots, garlic, bay leaf, butter, and half of the olive oil into a large pan. Cook over low-medium heat for about 10 minutes until the vegetables are tender but not colored.
2. Add Pumpkin and Potato: Add the chopped pumpkin and potato to the pan, mixing to combine. Cook for another 2–3 minutes.
3. Simmer the Soup: Pour in the stock, season with salt and pepper, and bring to a boil. Reduce the heat to a gentle simmer, half-cover the pan with a lid, and cook for about 40 minutes until the pumpkin is very tender when tested with a knife.
4. Blend the Soup: Remove the bay leaf and blend the soup until smooth using a stick blender.
5. Add Cream and Adjust Consistency: Stir in the double cream and add a little more stock if the soup is too thick. Taste for seasoning, adjusting salt and pepper as needed.
6. Toast the Pumpkin Seeds: While the soup simmers, heat the remaining olive oil in a frying pan over medium heat. Add the pumpkin seeds and fry quickly until they start to pop. Remove from the pan.
7. Serve: Ladle the soup into bowls, swirl in a little extra cream, and sprinkle with the toasted pumpkin seeds.

Recipe Tips:

• Use a Floury Potato: A floury potato like Maris Piper makes the soup creamy. Avoid waxy potatoes as they don’t blend as smoothly.
• Cook the Vegetables Gently: Take your time in the first step. Cooking the onions and carrots slowly brings out better flavor.
• Season Well: Taste and adjust seasoning as you go. Adding salt and pepper little by little makes the soup taste richer.
• Blend the Soup Smoothly: If you don’t have a stick blender, use a normal blender in small amounts. Make sure it’s smooth for the best texture.
• Toast the Pumpkin Seeds: Toasting the pumpkin seeds gives extra flavor and crunch. Don’t skip this step!

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool to room temperature before putting it in an airtight container. It will last for up to 3 days in the fridge.
• Freeze: Cool the soup, then put it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium heat for 5-7 minutes, stirring occasionally, until hot.

Nutrition Facts:

• Calories: 303kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 7mg
• Sodium: 360mg
• Potassium: 1290mg
• Total Carbohydrate: 48g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 11g

Gordon Ramsay Pumpkin Soup Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:British Courses:Soups Recipe Keys: P Pumpkin Soup Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: minutesTotal time: 50 minutesServings:4 servingsCalories:303 kcal Best Season:Suitable throughout the year

Description

This delicious and creamy pumpkin soup is quick and easy to make, perfect for a cozy meal on a chilly day. Made with simple ingredients like pumpkin, carrots, and garlic, this nutritious soup is both comforting and flavorful. Top it off with crispy pumpkin seeds for added crunch, making it a delightful dish!

Ingredients

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 25g unsalted butter
• 2 tbsp olive oil
• 850g medium pumpkin, deseeded and roughly chopped
• 1 medium-sized floury potato, roughly chopped
• 1 liter vegetable or chicken stock (a little extra may be needed)
• 100ml double cream
• 3 tbsp pumpkin seeds
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the Vegetables: Put the chopped onion, carrots, garlic, bay leaf, butter, and half of the olive oil into a large pan. Cook over low-medium heat for about 10 minutes until the vegetables are tender but not colored.
2. Add Pumpkin and Potato: Add the chopped pumpkin and potato to the pan, mixing to combine. Cook for another 2–3 minutes.
3. Simmer the Soup: Pour in the stock, season with salt and pepper, and bring to a boil. Reduce the heat to a gentle simmer, half-cover the pan with a lid, and cook for about 40 minutes until the pumpkin is very tender when tested with a knife.
4. Blend the Soup: Remove the bay leaf and blend the soup until smooth using a stick blender.
5. Add Cream and Adjust Consistency: Stir in the double cream and add a little more stock if the soup is too thick. Taste for seasoning, adjusting salt and pepper as needed.
6. Toast the Pumpkin Seeds: While the soup simmers, heat the remaining olive oil in a frying pan over medium heat. Add the pumpkin seeds and fry quickly until they start to pop. Remove from the pan.
7. Serve: Ladle the soup into bowls, swirl in a little extra cream, and sprinkle with the toasted pumpkin seeds.

Notes

• Use a Floury Potato: A floury potato like Maris Piper makes the soup creamy. Avoid waxy potatoes as they don’t blend as smoothly.
• Cook the Vegetables Gently: Take your time in the first step. Cooking the onions and carrots slowly brings out better flavor.
• Season Well: Taste and adjust seasoning as you go. Adding salt and pepper little by little makes the soup taste richer.
• Blend the Soup Smoothly: If you don’t have a stick blender, use a normal blender in small amounts. Make sure it’s smooth for the best texture.
• Toast the Pumpkin Seeds: Toasting the pumpkin seeds gives extra flavor and crunch. Don’t skip this step!

Keywords:Gordon Ramsay Pumpkin Soup Recipe