Mohamed Shili This Creamy Pumpkin And Sweet Potato Soup is one of my best Jamie Oliver pumpkin soup recipes. Made with brown onions, olive oil, pumpkin, sweet potato, and vegetable stock, this soup is a comforting blend of flavors perfect for any season. Serve this delicious Pumpkin And Sweet Potato Soup with Russian Salad, Jamie Oliver Pommes Anna, or Naan Bread.
Jamie Oliver Pumpkin And Sweet Potato Soup Ingredients
- 550 gm pumpkin
- 550 gm sweet potato
- 2 brown/yellow onions
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- Salt and pepper to taste
Optional Garnishes:
- Coconut cream, fresh herbs, toasted pumpkin seeds
How To Make Jamie Oliver Pumpkin And Sweet Potato Soup
- Prep Veggies: Peel and finely slice the onions. Peel and cube the pumpkin and sweet potato.
- Sauté Onions: In a large pot over medium heat, cook the onions in olive oil for a couple of minutes.
- Add Veggies and Spices: Add the sweet potato, pumpkin, and spices to the pot. Stir well and cook for 1 minute.
- Simmer: Pour in the vegetable stock and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Blend and Serve: Use an immersion blender to blend the soup until smooth. Adjust the consistency with extra stock or water if needed. Optionally, garnish with coconut cream, fresh herbs, or pumpkin seeds.
What To Serve With Pumpkin And Sweet Potato Soup
Serve your Pumpkin And Sweet Potato Soup with a slice of crusty whole-grain bread, a side of garlic bread, or a light green salad with a tangy vinaigrette. For a protein boost, you can add grilled chicken strips or tofu cubes on the side.
How To Store Pumpkin And Sweet Potato Soup
After allowing your Pumpkin And Sweet Potato Soup to cool down to room temperature, transfer it to an airtight container and store it in the fridge for up to 4-5 days.
To freeze, pour the Pumpkin And Sweet Potato Soup into freezer-safe containers, leaving some space at the top for expansion, seal the containers tightly and store them in the freezer for up to 3 months.
How To Reheat Pumpkin And Sweet Potato Soup
To reheat your Pumpkin And Sweet Potato Soup from the fridge, simply transfer it to a pot and warm it over low-medium heat, stirring occasionally, until it reaches your desired temperature. If reheating from the freezer, it’s best to thaw the soup in the fridge overnight before warming it on the stove.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Butternut Squash And Ginger Soup
- Jamie Oliver Brussel Sprout Soup
- Jamie Oliver Beef And Vegetable Soup
Jamie Oliver Pumpkin And Sweet Potato Soup
Description
This Creamy Pumpkin And Sweet Potato Soup is one of my best Jamie Oliver pumpkin soup recipes. Made with brown onions, olive oil, pumpkin, sweet potato, and vegetable stock, this soup is a comforting blend of flavors perfect for any season. Serve this delicious Pumpkin And Sweet Potato Soup with homemade bread, a simple salad, a grilled cheese sandwich, or even honey butter biscuits for a complete and satisfying meal.
Jamie Oliver Pumpkin And Sweet Potato Soup Ingredients
Optional Garnishes:
How To Make Jamie Oliver Pumpkin And Sweet Potato Soup
- Prep Veggies: Peel and finely slice the onions. Peel and cube the pumpkin and sweet potato.
- Sauté Onions: In a large pot over medium heat, cook the onions in olive oil for a couple of minutes.
- Add Veggies and Spices: Add the sweet potato, pumpkin, and spices to the pot. Stir well and cook for 1 minute.
- Simmer: Pour in the vegetable stock and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Blend and Serve: Use an immersion blender to blend the soup until smooth. Adjust the consistency with extra stock or water if needed. Optionally, garnish with coconut cream, fresh herbs, or pumpkin seeds.
