Pumpkin soup with wild mushrooms from Gordon Ramsay

0

British chef, host of the TV shows The F Word, Kitchen Nightmares and Hell's Kitchen, Gordon Ramsay decided to diversify the usual pumpkin soup with the help of wild mushrooms. The chef says: “I love this autumn soup with a velvety texture. To give it a richer flavor, I add wild mushrooms – they go perfectly with the sweet pumpkin flesh.”

First, let’s prepare the pumpkin:

Cut the pumpkin in half, remove the seeds, and make incisions.

• Pumpkin
• Head of garlic
• A generous bunch of rosemary
• Salt, pepper
• Olive oil

Cut the head of garlic in half, rub the pumpkin. Season with salt, pepper, spread the rosemary, pour over olive oil, add the garlic in the middle, cut into half cloves.

Bake at 180 degrees for about 40-50 minutes.

Preparation of the puree soup:

• Onion
• Olive oil
• Nutmeg
• Broth (ideally) – 800 ml
• Cream – 200 ml
• Butter – 1-2 tbsp
• Grated Parmesan – 30 g

Remove the rosemary from the pumpkin, set aside the garlic, scrape out the pulp. Chop the onion, simmer in olive oil until softened, add garlic, nutmeg, and pumpkin puree (approximately 1.5 kg). Add Parmesan, pour in broth, cream, let it simmer a little.

Mushroom garnish for soup:

• Ideally, wild mushrooms – literally 100-150 grams
• Butter – 1 tbsp
• A few thin slices of Parmesan

Fry the mushrooms in oil, put them in a slide on a plate into which we will pour the soup, cover with finely chopped Parmesan.

Blend the soup with a blender, adding butter. Pour carefully over the mushrooms.

Garnish:

• pumpkin seeds
• ground nutmeg

The aroma of this soup is so great that it makes your head spin just 5 minutes after you start cooking!

Delicious!