2cmpiece of fresh gingerpeeled and roughly chopped
Handful of rosemary sprigs
Olive oilto drizzle
1 1/2tbspolive oil
1onionpeeled and chopped
pinchof freshly grated nutmeg
1 1/2tbspolive oil
400gchopped fresh mushrooms
For the pumpkin puree:
Preheat the oven - 170C
Cut the pumpkin in big pieces and remove the seeds (no need to peel). Place it on a baking tray. Score the flesh and season with salt and pepper. Then rub the pieces with the cut garlic halves. Lay rosemary sprigs over the pumpkin and the garlic and ginger around. Drizzle with a little olive oil and roast for about 1 hour or until tender.
When ready, remove from the oven and remove the rosemary, garlic and ginger. Reserve.
while still hot, scoop out the pumpkin flesh and puree in a blender or food processor.
For the soup:
Heat the olive oil in a large saucepan, add the onion and cook for 5-6 mins until soft and translucent. Scoop out the flesh from 2/3 roasted garlic cloves and add it to he pan with the nutmeg and the pieces of roasted ginger. Season and saute for a further 1-2 mins.
Stir in the pumpkin puree and parmesan, then pour in the stock. Bring to the boil, lower the heat and simmer for 10-12 mins. Stir in the cream and heat for a minute.
With a hand blender or on a food processor, blitz the soup until smooth. Add the butter and blitz again to obtain a velvety smooth texture. Return to the pan and reheat if necessary.
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 remove from the heat.
Pour the hot soup into warmed bowls and spoon the sauteed mushrooms into the middle. Top with grated parmesan, grind over some pepper and serve
Adapted from Gordon Ramsay's pumpkin soup with wild mushrooms recipe