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Roasted Pumpkin and Mushroom Soup
A velvety, autumn‑inspired soup featuring sweet roasted French pumpkin, earthy wild mushrooms, toasted pumpkin seeds, and a touch of Parmesan and cream. Perfect for a cozy dinner or a comforting lunch, this recipe showcases Gordon Ramsay’s technique of roasting the pumpkin with garlic and rosemary for deep flavor, then blending it to silky perfection.
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Cost Breakdown
Critical Success Points
- • Roasting the pumpkin until fully softened
- • Blending only half the soup to prevent over‑filling the blender
- • Seasoning after adding cream to avoid curdling
Safety Warnings
- • Use oven mitts when handling hot baking sheets.
- • Allow steam to escape when blending hot soup; cover blender lid with a kitchen towel to prevent splatter.
- • Hot oil can cause burns; add ingredients away from the flame.
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