Easy pumpkin soup
Marcus Wareing's easy pumpkin soup is a perfect starter for a winter's evening. It zips up the sweet mellow flavour of the pumpkin with nutmeg and whiskey cream. To make this recipe vegetarian friendly, feel free to replace chicken stock with vegetable stock.
Discover more:
Share recipe
Related recipes
Related recipes
Spiced pumpkin soup
Cream of pumpkin and sage soup
Pumpkin soup
Beetroot and pumpkin soup
Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds
Ingredients
Metric
Imperial
Pumpkin soup
- 1000g of pumpkin, 'iron bark', ripe
- 4 banana shallots, peeled and thinly sliced
- 50g of unsalted butter
- 1.5kg chicken stock
- 100ml of double cream
- 1 nutmeg
- 1 tsp table salt
- 1 dash of oil
Pumpkin seeds
- 50g of pumpkin seeds
- salt
Whiskey cream
- 100ml of whipping cream
- 50ml of bourbon whiskey
To serve
- extra virgin olive oil
Equipment
- Blender
- Baking tray
Method
1
Preheat the oven to 170˚C/gas mark 3.5
2
Carefully peel and deseed the pumpkin, cutting it into small/medium-sized chunks. Scatter the pumpkin onto an oiled baking dish and place in the oven for 50 minutes until the pumpkin softens but is not too coloured
- 1000g of pumpkin, 'iron bark', ripe
- 1 dash of oil
3
Meanwhile, heat a heavy-based saucepan over a medium heat. Melt the butter and gently sweat down the shallots. Microplane or grate the nutmeg onto the shallots, sweating until the shallots are translucent and the nutmeg has released its soft aroma
- 4 banana shallots, peeled and thinly sliced
- 1 nutmeg
- 50g of unsalted butter
4
Remove the pumpkin from the oven and add to the saucepan with the shallots. Stir to incorporate and add enough chicken stock to just cover the pumpkin
- 1.5kg chicken stock
5
Bring to a simmer and cook for 5 minutes
6
While the pumpkin is simmering, place the pumpkin seeds on an oven tray and roast for 8 minutes at the same temperature as the pumpkin (170˚C)
- 50g of pumpkin seeds
7
Transfer the contents of the saucepan to a blender and blitz until very smooth. Pass through a fine strainer into a pan over a low heat, add the cream and stir to combine. Season to taste with salt and hold the soup over a low heat to keep warm while finishing the other elements of the dish
- 1 tsp table salt
- 100ml of double cream
8
Remove the pumpkin seeds from the oven, season with salt and leave to cool
9
Remove the whipping cream from the fridge and whisk to soft peaks, slowly adding the whiskey until you have reached your desired strength. Set aside in the fridge until ready to use
- 100ml of whipping cream
- 50ml of bourbon whiskey
10
Once ready to serve, serve the soup in bowls with a dollop of the whiskey cream, a sprinkle of pumpkin seeds and a drizzle of olive oil
- extra virgin olive oil, to serve
You may also like
Easy pumpkin soup
SITES
INFORMATION
© Great British Chefs 2019