Gordon Ramsay Pumpkin Soup Recipe

This Gordon Ramsay Pumpkin Soup Recipe is a creamy and silky recipe, which is made with fresh pumpkin and a floury potato. It’s the perfect cozy meal, ready in about 1 hour.

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Gordon Ramsay Pumpkin Soup Recipe Ingredients

• 850g pumpkin (or kabocha/squash), deseeded and chopped
• 1 floury potato (like Maris Piper or Russet), chopped
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 25g unsalted butter
• 2 tbsp olive oil
• 1 liter vegetable or chicken stock
• 100ml double cream
• 3 tbsp pumpkin seeds
• Salt and black pepper

How To Make Gordon Ramsay Pumpkin Soup Recipe

1. Sweat the Aromatics: In a large, heavy-bottomed pot, heat the butter and 1 tablespoon of olive oil over medium-low heat. Add the onion, carrots, garlic, and bay leaf. Cook gently for about 10 minutes until the vegetables are soft and fragrant, but have not taken on any color.
2. Cook the Pumpkin and Potato: Add the chopped pumpkin and potato to the pot. Stir for 2–3 minutes to coat them in the buttery base.
3. Simmer the Soup: Pour in the stock. Increase the heat to bring it to a boil, then immediately reduce to a low simmer. Half-cover the pot with a lid and cook for 35–40 minutes, or until the pumpkin is completely fork-tender.
4. Blend the Soup: Remove the pot from the heat and take out the bay leaf. Using an immersion blender, blend the soup until it is smooth and velvety. Alternatively, let it cool slightly and blend in batches in a countertop blender.
5. Finish with Cream: Return the soup to a low heat and stir in the double cream. If the soup is too thick, you can loosen it with a little more stock. Season to taste with salt and pepper.
6. Toast the Seeds: In a small, dry pan, heat the remaining tablespoon of olive oil. Add the pumpkin seeds and toast them, shaking the pan, until they start to pop and turn golden brown.
7. Serve: Ladle the hot soup into warm bowls. Add a swirl of extra cream if desired, and scatter the toasted pumpkin seeds on top for crunch.

Recipe Tips

• How do you get the most flavor in the soup? The key is to sweat the aromatics (onion, carrot, garlic) slowly over medium-low heat without letting them brown. This process draws out their natural sweetness and builds a deep flavor foundation for the soup.
• How do I get a velvety texture? Use a floury or starchy potato, like a Maris Piper or Russet. These break down beautifully and make the soup thick and creamy. Also, be careful not to over-blend, as this can release too much starch and make the texture gluey.
• Why are the toasted seeds important? The toasted pumpkin seeds are not just a garnish; they provide a crucial textural contrast. The crunch of the nutty, toasted seeds against the silky, smooth soup makes the dish much more interesting and balanced.
• When should I add the cream? Always stir the cream in at the very end, after blending and over low heat. Adding it earlier or boiling it can cause the cream to split or dull the bright flavor of the pumpkin.

What To Serve With Pumpkin Soup

This comforting soup is delicious on its own or paired with:

• Crusty bread for dipping
• A grilled cheese sandwich
• A dollop of sour cream or Greek yogurt
• A sprinkle of fresh herbs like chives or parsley

How To Store Pumpkin Soup

• Refrigerate: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes very well. Pour the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a pot on the stovetop, stirring often. You may need to add a splash of stock to loosen it to your desired consistency.

Pumpkin Soup Nutrition Facts

• Calories: 303kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 8g
• Sodium: 450mg
• Fiber: 7g
• Sugar: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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