Marco Pierre White's pumpkin soup recipe

1. 1

   Heat a large heavy casserole dish on the hob.

2. 2

   Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.

3. 3

   Cover the dish and cook over a medium heat for 1012 minutes, stirring now and then, until the pumpkin begins to break down.

4. 4

   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.

5. 5

   Bring to the boil, then reduce the heat and simmer for 8 minutes.

6. 6

   Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture.

7. 7

   Bring back to the boil and cook for 2 minutes.

8. 8

   Remove from direct heat.

9. 9

   Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth.

10. 10

    Alternately, use a hand blender to process the soup in batches until smooth.

11. 11

    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.

12. 12

    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.

* Per serving · 4 servings · Values may vary.