Gordon Ramsay Pumpkin Soup Recipe

The first time I made this, I treated it like any basic veggie soup—boil, blend, done. And it was fine. But “fine” is the enemy in cooking. The texture was mealy. The pumpkin tasted flat. I skipped the seeds. I didn’t sweat the aromatics. Rookie move.

Then I watched how Ramsay builds layers. Every step serves flavor or texture. There’s no autopilot in his method, and when I started applying that mindset—even to soup—the difference was night and day.

Here’s how to actually nail this pumpkin soup like Gordon does.

Why This Works (And Where Most Go Wrong)

Most pumpkin soups fail in three places:

1. No foundation – Raw garlic and rushed onions don’t cut it. Ramsay always starts with a slow flavor build.
2. Wrong texture – People grab the wrong potato (waxy ruins the blend) or over-blend to glue. Texture needs balance, not sludge.
3. Lazy garnish – Unseasoned soup with no crunch is baby food. Ramsay finishes strong—contrast is key.

What makes this version stand out is how everything has a job. The butter + oil mix controls browning. The slow cook on onions builds umami. The seeds add a vital crackle. Ramsay’s not just giving you soup—he’s building flavor with control.

Ingredients That Actually Matter

• 850g pumpkin (or kabocha/squash) – Needs sweetness and body. Don’t use jack-o’-lantern pumpkins.
• 1 floury potato (like Maris Piper or Russet) – Adds velvety thickness. Waxy ones like Yukon Gold? Wrong tool.
• 1 large onion + 2 carrots – Sweetness and base notes. You must sweat them slowly.
• 2 garlic cloves, crushed – Crushed, not chopped. More surface = more aroma.
• 1 bay leaf – Earthy complexity, skip it and the soup tastes one-dimensional.
• 25g butter + 2 tbsp olive oil – Butter adds richness, oil prevents burning. The duo is critical.
• 1 liter stock (veg or chicken) – Use good homemade or high-quality store-bought. Watery stock = flat soup.
• 100ml double cream – Don’t skimp here. It’s the silkiness that rounds it all.
• 3 tbsp pumpkin seeds – Must be toasted. No garnish = no finish.
• Salt + black pepper – Season in layers, not just at the end.

How To Make Gordon Ramsay Pumpkin Soup

Start with a large, heavy-bottomed pot over medium heat. Add butter, 1 tbsp olive oil, onion, carrot, garlic, and bay leaf. Cook gently—this is your soup’s flavor base. Give it 10 minutes until soft, fragrant, but not browned. If they’re rushing, you’re losing flavor.

Add pumpkin and potato. Stir and let them coat in the buttery base for 2–3 minutes. This step isn’t optional—it wakes up the starch and caramelizes edges.

Pour in the stock. Bring it to a boil, then immediately drop to a simmer. Half-cover with a lid and cook for 35–40 minutes. You want the pumpkin fork-tender, no bite left.

Remove the bay leaf. Now blend—smooth, but not over-blended. A stick blender gives you control; a countertop blender is fine if you do it in batches.

Stir in cream. If it’s too thick, loosen with more stock. Taste. Adjust seasoning with salt and pepper. You should be layering salt—not dumping it at the end.

In a small pan, heat the last tablespoon of oil. Add pumpkin seeds. Let them pop—shake the pan, don’t walk away. They should brown but not burn.

Ladle soup into warm bowls. Swirl a touch more cream. Scatter seeds on top. You’ll get that rich, silky soup hit, then the crunch and nuttiness from the seeds.

What Gordon Ramsay Says About This Dish

“Soup doesn’t mean boring. It needs character, depth, and texture.”

– That’s why he insists on sweating aromatics, not skipping garnish, and never over-thinning with cream or stock.

“Pumpkin loves spice—nutmeg, cinnamon, even chili.”

– I tested this. A pinch of freshly grated nutmeg after blending gives warmth. Too much and it dominates.

“If it’s smooth, creamy, and seasoned properly, it doesn’t need much more.”

– Truth. You don’t need extra toppings if the base is right. Don’t overdo it.

“Texture in soup is everything. No one wants baby food.”

– That’s why the seeds matter. It’s not just garnish—it’s balance.

What I Got Wrong (And How I Fixed It)

• Used the wrong potato – Waxy types like Yukon Gold left the soup gluey. Fixed it by switching to Maris Piper.
• Skipped the sweating stage – Rushed onions and carrots gave me raw undertones. Now I give them 10 minutes minimum.
• Too much cream – Added before tasting. Overpowered the pumpkin. Now I add cream last and adjust slowly.
• Didn’t toast the seeds – Huge mistake. Toasted seeds add a roasted, nutty punch that finishes the dish.

Variations That Actually Hold Up

• Add spice – A pinch of chili flakes, smoked paprika, or nutmeg works after blending.
• Use roasted pumpkin – For deeper caramelized flavor. Roast chunks at 200°C/400°F for 25 mins, then add to soup base.
• Coconut cream instead of dairy – Works well if you’re dairy-free. Adds sweetness, but loses a bit of the rich body.

Pro Tips That Change the Game

• Sweat aromatics, don’t fry – Medium-low heat is your friend here. No color = more sweetness.
• Warm your stock before adding – Keeps the temp steady, avoids shocking the veg.
• Don’t over-blend – Overdoing it releases starch and ruins texture.
• Add cream after blending – Keeps it from splitting or dulling the pumpkin’s flavor.

Storage + Leftover Moves

• Fridge – Keeps 3 days in an airtight container.
• Freezer – Freeze in portions, up to 3 months. Thaw in fridge overnight.
• Reheat – Medium heat on the stovetop. Stir often. Add a splash of stock to loosen.
• Second use – Makes a great sauce base for pasta or risotto. Just reduce it a bit and finish with grated cheese.

FAQs – Answered With Precision

Q: Can I use canned pumpkin?
A: You can, but it lacks structure and depth. Roast fresh pumpkin for best results.

Q: Why is mine bland?
A: You probably skipped sweating the veg or under-salted. Season in stages and use proper stock.

Q: What herbs does Gordon use?
A: Bay leaf for depth. Sometimes thyme or sage if roasting pumpkin first.

Q: Can I make it vegan?
A: Yes—use olive oil instead of butter, veg stock, and coconut cream instead of double cream.

Q: How do I stop it from being too thick?
A: Thin gradually with hot stock after blending. Never add cold liquid.

Try More Recipes:

• Gordon Ramsay Pea And Ham Soup Recipe
• Gordon Ramsay Carrot Soup Recipe
• Gordon Ramsay Lentil Soup Recipe
• Gordon Ramsay Tomato Soup Recipe