Pumpkin Soup

Ingrédients

1 pumpkin, 1.5kg approx

Sea salt and freshly ground black pepper

1 head of garlic, cut in half horizontally

Handful of rosemary sprigs

1½ tbsp olive oil, plus extra for drizzling

1 onion, peeled and chopped

Pinch of freshly grated nutmeg

30g Parmesan, freshly grated, plus extra for garnish

800ml hot ham stock or chicken stock

100ml double cream

15g butter

For the mushrooms

400g mushrooms

1.5 tbsp olive oil

10g butter

Instructions

Heat the oven to 170C (150C, Gas 3) (300F). Cut the pumpkin in half horizontally and remove the seeds - save them to make a snack (see tips below). Score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.

Roast the pumpkin halves for about 1 hour until tender; the timing will depend on the variety, density and thickness. It is ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; reserve the garlic for later. While still hot, scoop out the pumpkin flesh and set aside. Discard the skins.

Heat 1 1/2tbsp olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft and translucent. Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning. Sauté for a further 1–2 minutes.

Stir in the soft pumpkin and Parmesan, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Stir in the cream and heat for a minute.

In batches, ladle the soup into a blender and blend until smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.

For the wild mushroom 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. Top with Parmesan shavings and some freshly ground black pepper.

Notes

https://www.goodto.com/recipes/gordon-ramsay-s-pumpkin-soup-with-wild-mushrooms