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Gordon Ramsay Pumpkin Soup

Gordon Ramsay Pumpkin Soup
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A velvety-smooth, deeply savory pumpkin soup with a subtle sweetness and a bright, aromatic finish. Richly spiced with cumin and coriander, and finished with a swirl of crème fraîche for a luxuriously silky texture.

Ingredients

Scale
  • 2 tablespoons (1 oz / 28g) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion (about 8 oz / 225g), roughly chopped
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon (2g) ground cumin
  • 1 teaspoon (2g) ground coriander
  • 1/4 teaspoon (0.5g) cayenne pepper (optional, for heat)
  • 1 1/2 pounds (680g) pumpkin or butternut squash, peeled, seeded, cut into 1-inch cubes (about 4 cups)
  • 1 medium apple (such as Granny Smith), peeled, cored, cut into 1/2-inch dice (about 1 cup / 150g)
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon (15 ml) fresh lemon juice (about 1/2 lemon)
  • 1 1/2 teaspoons (9g) kosher salt, plus more to taste
  • 1/4 teaspoon (0.5g) freshly ground black pepper
  • 4 tablespoons (60 ml) crème fraîche, for garnish
  • 2 tablespoons (8g) fresh chives, finely chopped, for garnish

Instructions

  1. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil, swirling until the butter melts and the foam subsides, about 1 minute. The combination of butter and oil prevents burning while adding rich flavor.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let it brown — you want a pale, sweet base for the soup. If the onions start to color, reduce the heat to medium-low.
  3. Add the sliced garlic, ground cumin, ground coriander, and cayenne (if using). Stir constantly for 30 seconds until the spices become fragrant. Overcooking the garlic and spices at this stage can make them bitter, so watch the heat and stay quick.
  4. Add the cubed pumpkin or squash and the diced apple. Stir to coat with the onion-spice mixture. Cook for 2 minutes, stirring occasionally. The apple adds a subtle sweetness and acidity that balances the earthiness of the pumpkin.
  5. Pour in the broth, then add the 1 1/2 teaspoons kosher salt and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer gently until the pumpkin is fork-tender, about 20-25 minutes.
  6. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, in batches, carefully transfer the soup to a blender (fill no more than halfway, hold the lid with a towel). Start on low and increase to high until smooth. Return to the pot.
  7. Stir in the heavy cream (or coconut milk) and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. The lemon brightens the flavors without making the soup sour.
  8. Reheat the soup over medium-low heat, stirring occasionally, until steaming — do not let it boil after adding cream, as it may curdle. If the soup is too thick, thin with a little extra broth or water until desired consistency is reached.
  9. Ladle the soup into 4 warm bowls. Drizzle 1 tablespoon of crème fraîche in a swirl over each serving, then sprinkle with chopped chives. Serve immediately.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months (without the cream and crème fraîche garnish). To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium heat, stirring occasionally. If the soup is too thick, stir in a splash of broth or water. Do not boil after cream is added to prevent curdling. Add fresh cream and garnishes after reheating.

Nutrition

Keywords: Gordon Ramsay pumpkin soup, pumpkin soup recipe, creamy pumpkin soup, British soup, autumn soup, winter soup, spiced pumpkin soup, roasted pumpkin soup, pumpkin soup with crème fraîche, easy pumpkin soup, healthy soup, 30 minute soup

Find it online: https://britishrecipes.uk/gordon-ramsay-pumpkin-soup/