Mohamed Shili This delicious Jamie Oliver Roasted Pumpkin And Bacon Soup is one of the best Christmas Pumpkin Soup recipes, made with vegetable oil, butter, onion, maple-cured bacon, Crown Prince pumpkin, and chicken stock. Serve this jamie oliver pumpkin and bacon soup with Savory Pepper Biscuits, Dauphinoise Potatoes, Mixed Bean Salad or Waldorf Salad.
Jamie Oliver Pumpkin And Bacon Soup Ingredients
- 500g Crown Prince pumpkin or onion squash, peeled, deseeded, and cut into medium chunks
- 150g maple-cured bacon, cut into small pieces
- 1 tbsp vegetable oil
- 50g butter
- 1 onion, finely chopped
- 1l chicken stock
- 100ml double cream
- 3 tbsp pumpkin seeds, toasted
- Maple syrup, for drizzling
- Additional: Olive oil for roasting
How To Make Jamie Oliver Pumpkin And Bacon Soup
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the pumpkin chunks in olive oil, spread them on a baking sheet, and roast for about 25-30 minutes until tender and slightly caramelized.
- Start the Base: In a large pot, heat the vegetable oil and 25g of butter. Add the chopped onion and a pinch of salt. Cook on low heat for 10 minutes until the onion softens.
- Add Bacon: Add 60g of bacon to the pot and cook for another 5 minutes.
- Combine and Simmer: Add the roasted pumpkin chunks to the pot. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Blend and Finish: Add the double cream and bring to a boil again. Remove from heat. Blend the mixture until smooth, adding liquid as needed. Strain through a fine sieve. In a separate pan, melt the remaining butter and fry the rest of the bacon with black pepper for 5 minutes. Serve the soup in bowls, topped with bacon, toasted pumpkin seeds, and a drizzle of maple syrup.
What To Serve With Pumpkin And Bacon Soup
Serve your Pumpkin and Bacon Soup with a slice of crusty sourdough bread or a simple green salad. For a heartier meal, consider adding a grilled cheese sandwich or a side of garlic bread.
How To Store Pumpkin And Bacon Soup
In The Fridge:
Store the cooled Pumpkin And Bacon Soup in an airtight container and keep it in the fridge for up to 3-4 days. Make sure to separate any garnishes like toasted pumpkin seeds or bacon to maintain their texture.
In The Freezer:
Freeze the Pumpkin And Bacon Soup without any garnishes in a freezer-safe container, leaving some space at the top for expansion. The soup can be stored in the freezer for up to 2-3 months.
How To Reheat Pumpkin And Bacon Soup
To reheat, thaw the Pumpkin And Bacon Soup in the fridge overnight if it’s frozen. Transfer the soup to a pot and warm it over medium heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened, you can add a little chicken stock or water to reach your preferred consistency.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Chunky Winter Vegetable Soup
- Jamie Oliver Butternut Squash And Ginger Soup
- Jamie Oliver 30-Minute Tomato Soup Meal
Jamie Oliver Pumpkin And Bacon Soup
Description
This delicious Jamie Oliver Roasted Pumpkin And Bacon Soup is one of the best Christmas Pumpkin Soup recipes, made with vegetable oil, butter, onion, maple-cured bacon, Crown Prince pumpkin, and chicken stock. You can serve your Roasted Pumpkin And Bacon Soup with crusty sourdough bread, a simple green salad, a grilled cheese sandwich, garlic bread, and more.
Jamie Oliver Pumpkin And Bacon Soup Ingredients
How To Make Jamie Oliver Pumpkin And Bacon Soup
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the pumpkin chunks in olive oil, spread them on a baking sheet, and roast for about 25-30 minutes until tender and slightly caramelized.
- Start the Base: In a large pot, heat the vegetable oil and 25g of butter. Add the chopped onion and a pinch of salt. Cook on low heat for 10 minutes until the onion softens.
- Add Bacon: Add 60g of bacon to the pot and cook for another 5 minutes.
- Combine and Simmer: Add the roasted pumpkin chunks to the pot. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Blend and Finish: Add the double cream and bring to a boil again. Remove from heat. Blend the mixture until smooth, adding liquid as needed. Strain through a fine sieve. In a separate pan, melt the remaining butter and fry the rest of the bacon with black pepper for 5 minutes. Serve the soup in bowls, topped with bacon, toasted pumpkin seeds, and a drizzle of maple syrup.
