Equipment
Ingredients
Base Soup
- 800 g pumpkin, peeled, deseeded, and diced
- 800 ml vegetable stock, warm
- 1 brown onion, sliced
- 3 garlic, sliced
- 40 g unsalted butter
- 100 ml heavy cream
- 80 g vegetarian parmesan cheese, finely grated
- 1 parmesan rind, scrubbed clean
Crispy Garnish
- 100 g ceps, cleaned and thinly sliced
- 100 g pumpkin, cut into fine 5mm dice
- 30 g pumpkin seeds, raw
- 30 ml olive oil
- 15 g unsalted butter
- flaky sea salt
Nutrition (per serving)
Method
Melt 40g of butter in a large heavy-bottomed pot over medium heat. Add the sliced onion and garlic, sweating them gently for 8 to 10 minutes until translucent without browning.
Add the 800g of diced pumpkin and the parmesan rind to the pot. Pour in the warm vegetable stock and bring to a gentle simmer at around 90°C/195°F. Cook for 25 to 30 minutes until the pumpkin is completely tender.
Remove and discard the parmesan rind. Transfer the mixture to a high-speed blender in batches, filling no more than halfway, and blend on high speed until completely smooth.
Pass the blended soup through a fine mesh sieve into a clean pot. Use the back of a ladle to push the liquid through, leaving any fibrous bits behind.
Place the strained soup over low heat, ensuring it does not exceed 80°C/175°F. Stir in the heavy cream and grated vegetarian parmesan, whisking gently until the cheese is fully melted and incorporated.
For the garnish, heat the olive oil and 15g of butter in a wide frying pan over medium-high heat. Add the finely diced garnish pumpkin and fry for 4 to 5 minutes until crisp and golden.
Add the sliced ceps to the pan with the crispy pumpkin. Sear undisturbed for 2 minutes per side until they develop a deep brown crust.
Toss the pumpkin seeds into the pan. Toast for 1 to 2 minutes until they begin to pop and turn fragrant. Season the entire garnish mixture with a pinch of flaky sea salt and remove from the heat.
Ladle the hot velvety soup into warmed shallow bowls. Carefully spoon the crispy cep, pumpkin, and seed garnish into the center of each bowl.
Chef's Notes
- Using a high-speed blender followed by passing the soup through a fine mesh sieve is the non-negotiable secret to achieving a restaurant-quality velvety texture.
- Save your Parmesan rinds in the freezer. Simmering them in soups or broths imparts a deep, umami-rich flavor that salt alone cannot achieve.
- Ensure the ceps are completely dry before frying. Surface moisture prevents caramelization and leads to steaming, which ruins their meaty texture.
- Always add the grated cheese off the heat or over very low heat. High temperatures will cause the proteins to coagulate quickly, resulting in a stringy or broken soup.
Storage
Refrigerator: 3 days — Store soup separately from crispy garnish.
Freezer: 3 months — Freeze base soup only. Do not freeze garnish.
Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. Do not boil vigorously or the cheese may separate.
