A comforting autumn soup that’s perfect for serving on a cold day with fresh crusty rolls. It’s beautiful to look at too. We love this recipe as it combines two of our seasonal favourites – sweet pumpkin and roasted ceps.
For the soup
1 onion, chopped
1kg pumpkin, peeled, seeds removed and reserved, then diced
800ml vegetable stock
110g Parmesan rind and cheese, roughly chopped
sea salt and freshly ground black pepper
For the garnish
25g pumpkin seeds
4 tbsp vegetable oil
1 tbsp olive oil, plus a drizzle to serve
25g pumpkin, cut into 5mm dice
110g fresh ceps, cut into 1.5cm dice
2 tbsp chives, finely chopped
25g Parmesan, cut into 5mm dice
1 Heat a large frying pan over a low-medium heat. When the pan is hot, add the butter and onion and fry gently for 8–10 minutes, or until softened but not coloured. Increase the heat to medium, add the pumpkin and continue to fry, stirring well, for 2–3 minutes. Pour the vegetable stock over the pumpkin mixture and bring to the boil. Stir in the Parmesan rind and cheese, then return the mixture to a simmer and continue to simmer for a further 8–10 minutes. Season, to taste, with salt and freshly ground black pepper.
2 Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through.
3 Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted. Add the vegetable oil and continue to fry the seeds for 4–5 minutes, shaking the pan regularly, until golden-brown.
4 Heat 1 teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin (for the garnish) and fry for 1–2 minutes, or until just softened. Remove from the pan and set aside.
5 Return the frying pan used to cook the pumpkin to the heat and add the remaining 2 teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2–3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined.
6 To serve, ladle the warm soup into 4 bowls. Sprinkle over a pinch each of the cooked pumpkin, diced Parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil.
Recipe: Bryn Williams. Photograph: Andrew Hayes-Watkins. Taken from Saturday Kitchen Suppers (£20, Weidenfeld & Nicolson)
Read more →