Mohamed Shili Jamie Oliver’s Roasted or Baked Pumpkin Soup is one of my easiest and favorite Pumpkin Soup recipes to make during fall. This Roasted Pumpkin Soup is made with edible pumpkin, olive oil, dried chili, coriander seeds, onion, and garlic. Serve this Roasted Pumpkin Soup with Coronation Chicken, Crash Potatoes or Texas Trash.
Jamie Oliver Roasted Pumpkin Soup Ingredients
- A whole pumpkin weighing around 1.5 kg
- Olive oil
- 1 tsp dried chili
- 1 tbsp coriander seeds
- 1 large onion
- 3 cloves garlic
- 1 carrot
- 1 stick of celery
- 1 liter hot vegetable stock
How To Make Jamie Oliver Roasted Pumpkin Soup
- Preheat Oven: Set your oven to 170°C (340°F).
- Prepare Pumpkin: To roast the whole pumpkin, first cut the pumpkin in half and remove the seeds. Then chop it into wedges. Place these wedges on baking trays.
- Season and Roast: Drizzle olive oil over the pumpkin wedges and sprinkle a mix of ground chili and coriander seeds. Roast the whole halved pumpkin in the preheated oven for 1 hour or until the pumpkin is soft and slightly caramelized at the edges.
- Cook Veggies: In a large pot, heat some olive oil and add chopped onion, garlic, carrot, and celery. Cook until they are soft but not browned.
- Blend and Serve: Once the roasted pumpkin is ready, add it to the pot along with hot vegetable stock. Blend everything until smooth. Serve in bowls and add your favorite toppings.
What To Serve With Roasted Pumpkin Soup
Pair this hearty Roasted Pumpkin Soup with a slice of crusty bread or a simple green salad for a complete meal. For a crunchier option, consider adding roasted pumpkin seeds as a topping.
How To Store Roasted Pumpkin Soup
In The Fridge:
Store the cooled Roasted Pumpkin Soup in an airtight container and place it in the fridge and it will keep well for up to 3-4 days.
In The Freezer:
To freeze, pour the cooled Roasted Pumpkin Soup into freezer-safe containers, leaving some space at the top for expansion then seal tightly and store in the freezer for up to 2-3 months.
How To Reheat Roasted Pumpkin Soup
To reheat, thaw the Roasted Pumpkin Soup leftovers in the fridge overnight if it’s frozen. Transfer to a pot and warm over medium heat, stirring occasionally, until heated through taking usually about 5-7 minutes. If the soup is stored in the fridge, you can directly reheat it in a pot over medium heat for approximately 5 minutes.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Chunky Winter Vegetable Soup
- Jamie Oliver 30-Minute Tomato Soup Meal
- Jamie Oliver Slow Cooker Pumpkin Soup
Jamie Oliver Roasted Pumpkin Soup
Description
Jamie Oliver’s Roasted or Baked Pumpkin Soup is one of my easiest and favorite Pumpkin Soup recipes to make during fall. This Roasted Pumpkin Soup is made with edible pumpkin, olive oil, dried chili, coriander seeds, onion, and garlic. Serve this Roasted Pumpkin Soup with crusty bread, simple green salad, roasted vegetables, and a dollop of sour cream.
Jamie Oliver Roasted Pumpkin Soup Ingredients
How To Make Jamie Oliver Roasted Pumpkin Soup
- Preheat Oven: Set your oven to 170°C (340°F).
- Prepare Pumpkin: To roast the whole pumpkin first cut the pumpkin in half and remove the seeds. Then chop it into wedges. Place these wedges on baking trays.
- Season and Roast: Drizzle olive oil over the pumpkin wedges and sprinkle a mix of ground chili and coriander seeds. Roast the whole halved pumpkin in the preheated oven for 1 hour or until the pumpkin is soft and slightly caramelized at the edges.
- Cook Veggies: In a large pot, heat some olive oil and add chopped onion, garlic, carrot, and celery. Cook until they are soft but not browned.
- Blend and Serve: Once the roasted pumpkin is ready, add it to the pot along with hot vegetable stock. Blend everything until smooth. Serve in bowls and add your favorite toppings.
