Recipe roasted pumpkin soup jamie oliver

Recipe roasted pumpkin soup jamie oliver

Roasted pumpkin soup is a delicious and comforting dish that’s perfect for chilly autumn evenings. This recipe from Jamie Oliver involves roasting the pumpkin first to bring out its natural sweetness, then blending it with warming spices like cumin and coriander, along with cream or coconut milk for added richness. The result is a smooth and velvety soup that’s sure to warm you up from the inside out!

Why people love this Recipe roasted pumpkin soup jamie oliver

People love Jamie Oliver’s recipe for roasted pumpkin soup because it is deliciously flavorful and easy to make. Roasting the pumpkin brings out its natural sweetness, which pairs perfectly with warming spices like cumin and coriander. The addition of cream or coconut milk gives the soup a velvety texture that feels indulgent without being too heavy. Plus, this recipe uses simple ingredients that are easy to find at any grocery store, making it accessible to anyone who wants to try their hand at homemade soup. Overall, this roasted pumpkin soup is a comforting dish that’s perfect for chilly fall evenings and sure to please everyone at the dinner table!

Ingredients:

• 1 small pumpkin (around 2kg)
• Olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• A thumb-sized piece of ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Pinch of chili flakes
• 500ml chicken or vegetable stock
• 200ml double cream or coconut milk

Instructions:

1. Preheat your oven to 180°C/350°F/gas mark four.
2. Cut the pumpkin in half and scoop out the seeds with a spoon.
3. Drizzle olive oil over both halves of the pumpkin and season with salt and pepper.
4. Roast for about an hour until tender then remove from oven.
5. Once cooled enough to handle, scoop out the flesh into a bowl using a spoon.
6. In a large saucepan, heat some olive oil over medium heat and add the chopped onion, minced garlic and grated ginger. Cook for about 10 minutes until softened.
7. Add the ground coriander, cumin and chili flakes to the pan with the onions and cook for another minute or two.
8. Pour in the chicken or vegetable stock along with the roasted pumpkin flesh from earlier into your saucepan then bring it all to a boil.
9. Reduce heat to low then let simmer for around 10-15 minutes until everything is tender enough to blend smoothly together.
10. Use an immersion blender or transfer soup mixture carefully into a blender/food processor (in batches) then pulse until smooth texture achieved
11. Return blended soup back onto stove under low heat
12. Stir in double cream/coconut milk before serving hot.

Quick Facts Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour and 30 minutes
• Total Time: 1 hour and 45 minutes
• Difficulty: Easy

Equipment Needed:

• Oven
• Large saucepan
• Immersion blender or regular blender/food processor

Serving Suggestions:
This roasted pumpkin soup can be served as a main course or as an appetizer. It pairs well with crusty bread, crackers, or a side salad. You can also top it off with some croutons, chopped herbs like parsley or chives for added flavor.

Expert Tips & Tricks:

• To make the soup vegan-friendly, you can substitute chicken stock with vegetable stock and double cream with coconut milk.
• For extra depth of flavor add bacon bits on top before serving.
• You could also garnish the soup bowls by adding swirl of cream or coconut milk and a sprinkle of paprika.

Nutrition Information:
This roasted pumpkin soup is low in calories, with around 150-200 calories per serving. It’s also high in fiber and vitamin A, making it a healthy choice for those watching their weight or looking to add more vegetables into their diet.

Presentation:
To serve the soup, ladle it into bowls and garnish with your desired toppings like croutons or chopped herbs. You can also serve it in small cups as an appetizer before a meal.

Variations and substitution for Recipe roasted pumpkin soup jamie oliver

Variations:

1. Spicy Pumpkin Soup: Add a pinch of cayenne pepper or red pepper flakes to give the soup an extra kick.
2. Curry Pumpkin Soup: Add 1-2 teaspoons of curry powder to the pot for an Indian-inspired flavor.
3. Roasted Garlic and Sage Pumpkin Soup: Roast 2-3 cloves of garlic alongside the pumpkin, then blend into the soup along with some chopped sage leaves.
4. Smoky Pumpkin Soup: Add 1-2 tablespoons of smoked paprika or chipotle peppers in adobo sauce for a smoky flavor.

Substitutions:

• Instead of heavy cream, try using:
  • Greek yogurt
  • Coconut cream
  • Cashew cream (made by blending soaked cashews with water)
• Replace chicken stock with:
  • Vegetable stock
  • Mushroom stock
  • Beef stock (for a heartier flavor)
• Use different types of squash or pumpkin:
  • Butternut squash
  • Acorn squash
  • Kabocha squash
• Add other vegetables for more depth of flavor and nutrition:
  • Carrots
  • Sweet potato
  • Onion

Recommendations and notices:

• Use a variety of pumpkin that’s sweet and flavorful, such as ‘Sugar Pie’ or ‘Cheese Pumpkin’.
• Roast the pumpkin at a high temperature (425°F/220°C) for the first 30 minutes to get a nice caramelization on the outside.
• Don’t over-blend the soup, as it can become too smooth and lose its texture. Stop blending when it’s still slightly chunky.
• Try using various spices and seasonings to discover your ideal flavor mix.

Notices:

• Be patient while roasting the pumpkin, as it may take longer than expected to cook through.
• If using canned pumpkin puree, make sure to choose a brand that doesn’t contain added sugars or preservatives.
• You can make this recipe ahead of time and refrigerate or freeze it for later use. Simply reheat gently before serving.
• Be careful when blending hot liquids, as they can splatter and cause burns. Allow the soup to cool slightly before blending or use a hand-held immersion blender instead.
• This recipe contains dairy, so it may not be suitable for those who are lactose intolerant or vegan. Consider using non-dairy alternatives if needed.

See more healthy recipes

Top recipes