Marco Pierre Whites pumpkin soup recipe - olive oil

Method

• Heat a large heavy casserole dish on the hob.
• Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
• Cover the dish and cook over a medium heat for 1012 minutes, stirring now and then, until the pumpkin begins to break down.
• Add in the carrot juice (its important to use fresh carrot juice as bottled can be very acidic) and then the stock, stirring until everything has dissolved.
• Bring to the boil, then reduce the heat and simmer for 8 minutes.
• Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture.
• Bring back to the boil and cook for 2 minutes.
• Remove from direct heat.
• Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth.
• Alternately, use a hand blender to process the soup in batches until smooth.
• For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
• Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.