Mohamed Shili Jamie Oliver’s Pumpkin Chestnut Soup is a delicious meal made with pumpkin, chestnut, dried porcini mushrooms, cinnamon sticks, sage, and ripe pears. Serve this jamie oliver pumpkin chestnut soup as entrée for Smoked Meatloaf, Chicken Enchiladas, Corned Beef And Cabbage or Savory Pepper Biscuits.
Jamie Oliver Pumpkin Chestnut Soup Ingredients
- 6 oz vacuum-packed chestnuts
- 1 large pumpkin (3 lbs)
- ¾ oz dried porcini mushrooms
- ½ cinnamon stick
- ½ bunch of sage (1/3 oz)
- 1 onion
- 2 ripe pears
- 8 cups chicken or vegetable broth
- 4 garlic cloves
- 1 rustic French baguette (7 oz)
- 3½ oz crumbly goat’s cheese
- Olive oil
- Sea salt
How To Make Jamie Oliver Pumpkin Chestnut Soup
- Prep the Pumpkin: Cut the pumpkin in half, remove the seeds, and peel it. Chop into 1¼-inch chunks. Toss with a pinch of sea salt and set aside for 30 minutes to draw out moisture. Meanwhile, soak the dried porcini mushrooms in hot water.
- Start Cooking: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cinnamon stick and half of the sage leaves. After 30 minutes, pat the pumpkin dry and add it to the pot. Cook for 10 minutes.
- Add Onion and Pears: While the pumpkin is cooking, peel and chop the onion and pears. Add them to the pot with 1 tablespoon of olive oil. Cook for another 15 minutes.
- Add Liquids: Remove the porcini from the water, save them, and add the soaking water to the pot, avoiding the gritty bottom. Add the chicken or vegetable broth. Bring to a boil and simmer for 30 minutes. Remove the cinnamon stick halfway through. Let it cool and refrigerate overnight.
- Serve: Reheat the soup. Heat 1 tablespoon of olive oil in a small pan and crisp up the remaining sage leaves. Peel and chop the garlic and reserved porcini, and add them to the pan. Add the chestnuts and water, cook for 5 minutes, and mash into a pâté-like texture. Toast baguette slices spread the chestnut mixture on top, and crumble goat’s cheese over it. Serve the soup garnished with crispy sage leaves.
What To Serve With Pumpkin Chestnut Soup
This hearty Pumpkin Chestnut Soup pairs wonderfully with the chestnut and mushroom toast topped with crumbly goat’s cheese. For additional sides, consider a simple green salad or a slice of crusty bread.
How To Store Pumpkin Chestnut Soup
In The Fridge:
Store the cooled Pumpkin Chestnut Soup in an airtight container and keep it in the fridge for up to 3-4 days.
In The Freezer:
For longer storage, pour the cooled Pumpkin Chestnut Soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion and freeze for up to 3 months.
How To Reheat Pumpkin Chestnut Soup
To reheat, thaw the Pumpkin Chestnut Soup in the fridge overnight if it’s frozen then transfer it 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 broth to reach your preferred consistency.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Italian Tomato Soup
- Jamie Oliver Sweet Potato Chorizo Soup
- Jamie Oliver Thai Coconut Chicken Soup
Jamie Oliver Pumpkin Chestnut Soup
Description
Jamie Oliver’s Pumpkin Chestnut Soup is a delicious meal made with pumpkin, chestnut, dried porcini mushrooms, cinnamon sticks, sage, and ripe pears. You can enjoy this Pumpkin Chestnut Soup with crusty bread, roasted vegetables, and a simple tossed salad.
Jamie Oliver Pumpkin Chestnut Soup Ingredients
How To Make Jamie Oliver Pumpkin Chestnut Soup
- Prep the Pumpkin: Cut the pumpkin in half, remove the seeds, and peel it. Chop into 1¼-inch chunks. Toss with a pinch of sea salt and set aside for 30 minutes to draw out moisture. Meanwhile, soak the dried porcini mushrooms in hot water.
- Start Cooking: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cinnamon stick and half of the sage leaves. After 30 minutes, pat the pumpkin dry and add it to the pot. Cook for 10 minutes.
- Add Onion and Pears: While the pumpkin is cooking, peel and chop the onion and pears. Add them to the pot with 1 tablespoon of olive oil. Cook for another 15 minutes.
- Add Liquids: Remove the porcini from the water, save them, and add the soaking water to the pot, avoiding the gritty bottom. Add the chicken or vegetable broth. Bring to a boil and simmer for 30 minutes. Remove the cinnamon stick halfway through. Let it cool and refrigerate overnight.
- Serve: Reheat the soup. Heat 1 tablespoon of olive oil in a small pan and crisp up the remaining sage leaves. Peel and chop the garlic and reserved porcini, and add them to the pan. Add the chestnuts and water, cook for 5 minutes, and mash into a pâté-like texture. Toast baguette slices spread the chestnut mixture on top, and crumble goat’s cheese over it. Serve the soup garnished with crispy sage leaves.
