Gordon Ramsay's Moroccan spiced pumpkin and butter bean soup
Skill level: Bit of effort
Gordon Ramsay's recipe for this healthy soup is a great one to add to your collection. It takes a little bit of effort but is well worth it if you're looking for an impressive soup recipe
- 1kg wedge of cooking pumpkin (about 750g peeled weight)
- 4 tbsp olive oil
- 1 banana shallot (or 3 regular ones), peeled and chopped
- 2 garlic cloves, peeled and finely chopped
- sea salt and black pepper
- 1 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 500–600ml hot chicken stock
- 2 x 400g tins butter beans, rinsed and drained
- bunch of flat leaf parsley, chopped
- bunch of coriander, chopped
- 4 tbsp natural or Greek yoghurt, to serve
For a lighter version of this soup use one tin of butter beans rather than two.
- Remove the skin from the pumpkin, discard the seeds and roughly chop the flesh into 5cm cubes. Heat half the olive oil in a large saucepan and add the pumpkin, shallot, garlic and some seasoning. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelised and soft. Add the spices and stir over the heat for another couple of minutes.
- Pour in the stock to cover the pumpkin and bring to a simmer. Cook for 10 minutes, then remove from the heat and leave to cool slightly. While still hot, purée the mixture in a blender until smooth and creamy. (You may need to do this in two batches.)
- Return the purée to the pan and bring to a simmer. Tip in the butter beans and chopped herbs. Place over a medium heat for 2–3 minutes until the beans are hot. Taste and adjust the seasoning.
- Ladle the soup into warm bowls and add a spoonful of yoghurt. Serve with plenty of warm flat breads.