Easy Pumpkin Soup
- ⏱ 1 hour 25 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A smooth pumpkin soup served with whiskey cream, roasted pumpkin seeds, and olive oil.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Easy Pumpkin Soup
0/0
COOK 1COOK 2
1Slice the shallots
Peel and thinly slice the banana shallots
2Preheat the oven
3Plate and serve
+ 13 more steps in the app
Easy Pumpkin Soup
0/0
COOK 2COOK 1
1Slice the shallots
2Preheat the oven
Preheat the oven to 170˚C/gas mark 3.5
3Plate and serve
+ 13 more steps in the app
Ingredients
- 1000 g iron bark pumpkin
- 4 banana shallots (peeled and thinly sliced)
- 50 g unsalted butter
- 1.5 kg chicken stock
- 100 ml double cream
- 1 nutmeg
- 1 tsp table salt
- 1 dash oil
- 50 g pumpkin seeds
- salt, to taste
- 100 ml whipping cream
- 50 ml bourbon whiskey
- extra virgin olive oil, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice the shallots COOK 2
- Peel and thinly slice the banana shallots
2. Preheat the oven COOK 1
- Preheat the oven to 170˚C/gas mark 3.5
🤝 Cook 1 takes over at the oven.
3. Whisk the cream COOK 2
- Remove the whipping cream from the fridge and whisk to soft peaks, slowly adding the whiskey until you have reached your desired strength
- Set aside in the fridge until ready to use
4. Roast the pumpkin COOK 1
- Carefully peel and deseed the pumpkin, cutting it into small/medium-sized chunks
- Scatter the pumpkin onto an oiled baking dish and place in the oven for 50 minutes until the pumpkin softens but is not too coloured
5. Sweat the shallots COOK 2
- In a heavy-based saucepan over a medium heat, melt the butter and gently sweat down the shallots, Microplane or grate the nutmeg onto the shallots, sweating until the shallots are translucent and the nutmeg has released its soft aroma
🤝 Cook 1 hands the saucepan to Cook 2.
6. Roast the seeds COOK 1
- While the pumpkin is simmering, place the pumpkin seeds on an oven tray and roast for 8 minutes at the same temperature as the pumpkin (170˚C)
7. Cool the seeds COOK 1
- Remove the pumpkin seeds from the oven, season with salt and leave to cool
8. Simmer the soup COOK 2
- Remove the pumpkin from the oven and add it to the saucepan with the shallots
- Stir to incorporate and add enough chicken stock to just cover the pumpkin
- Bring to a simmer and cook for 5 minutes
🤝 Cook 1 hands over the pumpkin.
9. Blend the soup COOK 2
- In a blender, blitz the contents of the saucepan until very smooth
- Pass through a fine strainer into a pan over a low heat, add the cream and stir to combine
- Season to taste with salt and hold the soup over a low heat to keep warm while finishing the other elements of the dish
10. Plate and serve BOTH
- Serve the soup in bowls with a dollop of the whiskey cream, a sprinkle of pumpkin seeds and a drizzle of olive oil
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Easy Pumpkin Soup in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.