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A warm, creamy pumpkin soup that is simple to prepare and perfect for chilly days. Roasted pumpkin is blended with aromatic vegetables and finished with cream and butter for a silky smooth texture.

Ingredients

Scale
  • 2 lbs Pumpkin, chopped into small cubes
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Fresh Garlic, minced
  • 4 cups Vegetable Stock
  • 1/2 cup Heavy Cream
  • 2 tbsp Butter
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Cut the pumpkin into small cubes.
  2. Toss pumpkin cubes with olive oil and salt.
  3. Roast pumpkin cubes in the oven until very soft and caramelized.
  4. Heat a bit of oil in a large pot.
  5. Add finely chopped onion and minced garlic to the pot and cook until soft and fragrant.
  6. Add the roasted pumpkin to the pot and pour in the vegetable stock.
  7. Simmer the soup for about 10 minutes to meld flavors.
  8. Puree the soup in the pot with an immersion blender until completely smooth.
  9. Stir in heavy cream and butter.
  10. Season with nutmeg, salt, and black pepper and warm gently without boiling.

Notes

Roast the pumpkin thoroughly to bring out the best sweetness., Use a good quality vegetable stock for richer flavor., For an ultra-smooth texture, strain the soup after blending., Avoid boiling the soup after adding cream to keep it silky., Top the soup with toasted pumpkin seeds for a satisfying crunch., Always taste and adjust seasoning before serving., For vegan variation, substitute heavy cream with coconut milk or oat cream and use olive oil or vegan butter instead of butter.

Nutrition

Find it online: https://mamapantry.com/gordon-ramsay-pumpkin-soup-recipe/