The Kitchen
|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Pumpkin soup

by
Robert Thompson
Pumpkin soup

PT1H10M

First published in 2015
Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Equipment

  • Blender

Method

print recipe
1
Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 190˚C/ Gas mark 5 for an hour or until the pumpkin is soft
2
Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.
3
Blend until completely smooth in a high powered blender. Pass through a fine sieve and adjust the seasoning
4
Serve the hot soup with some crusty bread
  • crusty bread
First published in 2015
Share recipe
Robert Thompson }
Robert Thompson

Robert Thompson's cooking is full of character and classical skill.

You may also like

Robert Thompson
Thompson's
Winter comfort
Recipe Collection
Autumn
Recipe Collection
Roast grouse with blackberries and port wine jus
Recipe Collection
Winter desserts
Recipe Collection
image
Recipe Collection
Best uplifting blue cheese recipes to cheer you up on Blue Monday
by Great British Chefs
Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander
by Marcus Eaves
image
Recipe Collection
7 recipes to cook in October
by Great British Chefs

NAVIGATE

© Great British Chefs 2022