I’m going to put my hands up and say I do not normally cook with Pumpkin, I’m more of a Butternut Squash girl and Pumpkins are generally reserved for Halloween and carving. This year I decided that I would try something a little different and outside my comfort zone.
I bought a medium sized Pumpkin and used half for the soup. This recipe is an adaptation of Gordon Ramsey’s recipe. I’ve added some extra herbs and spices in mine to give it a little ‘zing’ as Pumpkin is a little ‘bland’ and seems to be less flavoursome and sweet than Butternut Squash.
This smooth, lightly spiced soup tastes great with the mushroom topping. I served this with warm crusty bread and it was a success. The girls and hubby ate it all and enjoyed it.
With the spices feel free to adapt and add the spices you like. I went for a Caribbean twist (Seasoned Pioneers, Powder de Colombo and West Indian Curry Powder) but you could use a Garam Masala with a touch of Ground Coriander and Cumin. Pumpkin can take strong flavours so don’t be too scared. If the spices are all a little too much don’t add them. Go with what you fancy and adapt.
- • About 1kg pumpkin
- • Pink sea and freshly ground black pepper
- • 1/2 head of garlic, cut in half horizontally
- • Handful of rosemary sprigs
- • handful of sage sprigs
- • olive oil, to drizzle
- • ½ tsp turmeric
- • 1½ tbsp olive oil
- • 1 onion, peeled and chopped
- • 1 tsp West Indian Curry Powder
- • 1 tsp Poudre de Colombo
- • 600ml Vegetable Stock
- • 100ml double cream
- • Check for seasoning and adjust if necessary
- • 1tsp olive oil
- • 200g mixed wild mushrooms (I used shitaki and chesnut)
- • 10g butter
- For the pumpkin purée, preheat the oven to 170°C/Gas Mark 3. Cut the pumpkin in half horizontally and remove the seeds If it’s a small pumpkin you may need to use all of it. Weigh it out to approx 1kg (remember the skin won’t get used).
- Score the flesh, season with salt and pepper, then rub with the cut garlic half. Add your turmeric and rub this into the pumpkin too. Lay Rosemary and Sage sprigs and the garlic half in your pumpkin. Drizzle with a little olive oil and place on a baking tray.
- Roast the pumpkin half for about 1 hour until it is soft and tender. The timing will depend on the variety, density and thickness of your pumpkin so keep an eye on it and use your judgement. It is ready when you can effortlessly slip a knife into the thickest part of the flesh.
- Take out the rosemary, sage and garlic (take the garlic out of its skin and keep one side). While still hot, scoop out the pumpkin flesh and add it to your blender together with 3-4 roasted garlic cloves and puree. If it’s a little thick add some of your stock to the mix and blitz until smooth.
- For the soup, heat the olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft add your spices - West Indian Curry Powder, Poudre de Colombo Spice. Sauté for a further 1–2 minutes.
- Stir in the pumpkin purée, then pour in the vegetable stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Stir in the cream and heat for a minute.
- If you want a super smooth soup, ladle the soup into a blender and blend until smooth. Pour the soup into a clean pan to reheat.
- For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off and the pan is quite dry. Add the butter, season the mushrooms and stir, then remove from the heat.
- Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle.
- Serve with warm bread and enjoy.
- If you don't want to put in half a pumpkin and just use the flesh from a scooped out pumpkin that is fine.
- Place your pumpkin flesh onto a baking tray and add your seasoning, olive oil, herbs and spices, bake for 30mins or until soft.