Gordon Ramsay taught me this soup when we were working together at Aubergine in the early 90s. I’ve been making it ever since. When pumpkin isn’t in season, it works just as well with butternut squash.
Recipe courtesy of "How to Cook the Perfect..." by Marcus Wareing, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1.4 kg ripe pumpkin||3-4 tbsp double cream|
|100 g unsalted butter||Sea salt and freshly milled black pepper|
|1.3 litres hot Chicken Stock||Extra-virgin olive oil|
|100 g fresh Parmesan cheese, grated||Shavings of fresh Parmesan cheese|
Cut the pumpkin into chunks and scrape out the seeds, then peel off the tough skin. Slice the pumpkin flesh thinly.
Heat the butter in a large, heavy saucepan over a medium-high heat until it foams and turns nut brown. Add the pumpkin, sprinkle with salt, and stir well, then turn the heat down to low. Cover and cook gently for 15 minutes, shaking the pan from time to time.
Pour in the hot stock, increase the heat to high, and bring to the boil. Add the Parmesan and stir in, then turn the heat down to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally so the Parmesan doesn’t stick on the bottom of the pan.
Puree the soup in a blender, working in batches, then pass the puree through a fine sieve into a clean pan. Whisk in the cream. Reheat the soup gently, then taste and correct the seasoning if necessary.
Ladle the soup into warmed bowls, drizzle over some olive oil, and top with Parmesan shavings. Serve straightaway.
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