Easy Pumpkin Soup Recipe - Great British Chefs

Starter
easy
6
1 hour 30 minutes

PT1H30M

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

Spiced pumpkin soup

Monica Shaw

Cream of pumpkin and sage soup

Paul Heathcote

Pumpkin soup

Robert Thompson

Fusilli Pasta Salad with Kale, Pumpkin and Toasted nuts

Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds

Karen Burns-Booth

Brown-butter pumpkin with goat cheese and sage

Brown-butter pumpkin with goat's cheese and sage

James Ramsden

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Blender
Baking tray

Preheat the oven to 170˚C/gas mark 3.5

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

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

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

Bring to a simmer and cook for 5 minutes

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

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

Remove the pumpkin seeds from the oven, season with salt and leave to cool

salt

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