This easy and creamy pumpkin soup from Jamie Oliver is a perfect comforting dish for cooler days. Made with roasted pumpkin and sweet vegetables, it’s quick, nutritious, and packed with warming spices. You can easily customize it with your favorite toppings or a swirl of cream for extra richness.
Ingredients Needed
- 1.5 kg (about 3.3 lbs) edible pumpkin
- Olive oil
- 1 teaspoon dried chilli
- 1 tablespoon coriander seeds
- 1 large onion
- 3 cloves garlic
- 1 carrot
- 1 stick of celery
- 1 litre (4 cups) hot vegetable stock
How To Make Pumpkin Soup
- Preheat the oven: Preheat the oven to 170°C/340°F.
- Prepare the pumpkin: Half the pumpkin, remove the seeds (keep them for roasting), and chop into wedges.
- Roast the pumpkin: Place the pumpkin on two large baking trays, drizzle with olive oil, and roast for 1 hour, or until soft and slightly caramelized.
- Grind the spices: In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.
- Season the pumpkin: Sprinkle the ground spices over the pumpkin, adding black pepper.
- Cook the vegetables: While the pumpkin roasts, roughly chop the onion, garlic, carrot, and celery. Heat a little olive oil in a large saucepan over medium heat, add the chopped vegetables, and cook for 15 minutes, until soft and sweet.
- Combine: Once the pumpkin is ready, add it to the pan with the hot stock. Blend the mixture with a stick blender, adding water for a thinner consistency if desired.
- Serve: Ladle into bowls and add your favorite toppings.
Recipe Tips
- Roast the pumpkin well: Make sure the pumpkin is roasted until soft and slightly caramelized at the edges for maximum flavor.
- Adjust the consistency: If you prefer a thinner soup, add more water or stock when blending.
- Season well: Don’t skip the ground chilli and coriander seeds—these spices enhance the pumpkin’s, natural sweetness.
- Blend thoroughly: For a smooth, creamy texture, blend the soup until completely smooth, making sure no chunks remain.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pumpkin soup cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: After cooling, place the soup in an airtight container or freezer-safe bag. Freeze for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally for 5–10 minutes until warmed through. Add a little water or stock if it becomes too thick.
Nutrition Facts
Serving Size: 1 bowl (2 cups) (493g)
- Calories: 241
- Total Fat: 12g
- Saturated Fat: 3g
- Total Carbohydrate: 35g
- Dietary Fiber: 7g
- Sugars: 18g
- Protein: 11g
Try More Jamie Oliver Recipes:
- Jamie Oliver Lettuce Soup
- Jamie Oliver Aubergine Parmesan Milanese
- Jamie Oliver Mushroom Cannelloni
- Jamie Oliver Buddy’s Tuna Pasta
Jamie Oliver Pumpkin Soup
Description
This easy and creamy pumpkin soup from Jamie Oliver is a perfect comforting dish for cooler days. Made with roasted pumpkin and sweet vegetables, it’s quick, nutritious, and packed with warming spices. You can easily customize it with your favorite toppings or a swirl of cream for extra richness.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 170°C/340°F.
- Prepare the pumpkin: Half the pumpkin, remove the seeds (keep them for roasting), and chop into wedges.
- Roast the pumpkin: Place the pumpkin on two large baking trays, drizzle with olive oil, and roast for 1 hour, or until soft and slightly caramelized.
- Grind the spices: In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.
- Season the pumpkin: Sprinkle the ground spices over the pumpkin, adding black pepper.
- Cook the vegetables: While the pumpkin roasts, roughly chop the onion, garlic, carrot, and celery. Heat a little olive oil in a large saucepan over medium heat, add the chopped vegetables, and cook for 15 minutes, until soft and sweet.
- Combine: Once the pumpkin is ready, add it to the pan with the hot stock. Blend the mixture with a stick blender, adding water for a thinner consistency if desired.
- Serve: Ladle into bowls and add your favorite toppings.
Notes
- Roast the pumpkin well: Make sure the pumpkin is roasted until soft and slightly caramelized at the edges for maximum flavor.
- Adjust the consistency: If you prefer a thinner soup, add more water or stock when blending.
- Season well: Don’t skip the ground chilli and coriander seeds—these spices enhance the pumpkin’s, natural sweetness.
- Blend thoroughly: For a smooth, creamy texture, blend the soup until completely smooth, making sure no chunks remain.
Jamie Oliver Pumpkin Soup