Gordon Ramsay's pumpkin soup with wild mushrooms

(67 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Gordon Ramsay's pumpkin soup with wild mushrooms
Gordon Ramsay's pumpkin soup with wild mushrooms
  • Serves: 6

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Gordon Ramsay's pumpkin soup with wild mushrooms recipe is a great way to give that classic bowl of pumpkin soup a fancy twist. Gordon says: 'I adore this smooth, velvety soup. For a touch of luxury, I’m adding wild mushrooms – their warm, earthy flavour complements sweet, nutty pumpkin beautifully.' This recipe serves 6 people and will take 1hr and 30 mins to prepare and cook. It's a simple soup that's a great way to use up leftover pumpkin. The mushrooms add a real depth of flavour to each spoonful too. Serve with crusty bread and enjoy.


Pumpkin purée:
  • about 1.5kg pumpkin
  • sea salt and freshly ground black pepper
  • 1 head of garlic, cut in half horizontally
  • handful of rosemary sprigs
  • olive oil, to drizzle


  • 1½ tbsp olive oil
  • 1 onion, peeled and chopped
  • pinch of freshly grated nutmeg
  • 30g Parmesan, freshly grated
  • 800ml hot ham stock (see page 58) or
  • chicken stock
  • 100ml double cream
  • 15g butter

To garnish:

  • 1½ tbsp olive oil
  • 400g mixed wild mushrooms
  • (chanterelles, trompettes etc), cleaned and trimmed
  • 10g butter
  • Parmesan shavings

Gordon says: 'You can use butternut squash instead of pumpkin, and chestnut mushrooms in place of wild ones if you like.'


  1. For the pumpkin purée, preheat the oven to 170°C/Gas Mark 3. Cut the pumpkin in half horizontally and remove the seeds - save these to make a snack (see 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.
  2. 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. While still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
  3. For the soup, heat the 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.
  4. Stir in the pumpkin purée 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.
  5. 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.
  6. For the 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.
  7. Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle. Top with Parmesan shavings, grind over some pepper and serve.
Extracted from ‘Christmas with Gordon’ by Gordon Ramsay, published by Quadrille (£15, hardback), only available at Tesco. Photography © Chris Terry

Your rating

Average rating

  • 4
(67 ratings)

Your comments

Penelope Hart

Served this for a special dinner last night and it was the WOW dish! I didn't add butter because everyone is dieting but it was rich and velvety anyway. The mushrooms made it something very gourmet.

Lise Patenaude

O.....M....G, this is the best pumpkin soup ever. Merci Chef Ramsay! XXXOOO

Gayle Heinze

Ive just finished making this and it is wonderfull I used a hokaido variety because I like the velvety texture, I roasted using pumpkin seed oil instead of olive (its what was in the cupboard) now mines come out a bit thick so when I serve it later I may add a little bit more stock.

Rea Taylor

Gordon, I could kiss you! I'm 66 yrs old and suffer from osteoporosis in my back, so cooking can be very difficult. The thing is I'm allergic to iodine - which requires I cook almost all my meals from scratch. I LOVE pumpkins and winter squashes, but slicing and peeling for baking KILLS the osteoporosis in my back.. I watched your show on BBC the other night and tried baking a butternut squash the way you did the pumpkin and actually got everything into the oven without wanting to sit down and cry in pain. I made the recipe above with butternut squash, adding some curry and ginger and it's sooooo good! THANKYOUTHANKYOUTHANKYOU!!!

comments powered by Disqus

FREE Newsletter