Hamdi Saidani Jamie Oliver’s Pumpkin Apple Soup is one of the easiest and best pumpkin soup recipes. This Pumpkin Apple Soup is made with fresh or canned pumpkin, apple, onion, vegetable stock, and a blend of spices. You can also add bacon or curry to enhance the soup’s flavor and nutritional value.
Pumpkin Apple Soup pairs well with Cauliflower Risotto, Brussel Sprouts And Bacon or Roasted Duck Fat Potatoes. Don’t forget to leave your feedback about this Jamie Oliver soup recipe.
Pumpkin Apple Soup Ingredients
- 1 lb. (450 g) pumpkin
- 1 Granny Smith apple, cored and quartered
- 1 medium onion, quartered
- 2 cloves garlic
- 1 tablespoon olive oil
- Salt
- ¼ teaspoon cayenne, more to taste
- 1¼ cup (300 ml) vegetable stock
- Freshly ground black pepper, to taste
Garnish:
- Pomegranate arils
- Pumpkin seeds
- Fresh parsley, finely chopped
- Optional: Cooked, crumbled bacon
How To Make Pumpkin Apple Soup
- Preheat your oven to 392°F (200°C) and prepare a large baking sheet with parchment paper.
- Quarter the pumpkin, remove the seeds and place the quarters on the baking sheet with the quartered onion.
- Drizzle olive oil over the pumpkin and onion, then sprinkle with salt.
- Bake for 20 minutes.
- Add the quartered apple and garlic cloves to the baking sheet, flip the pumpkin quarters cut-side down, and bake for another 20 minutes or until everything is soft.
- Scoop out the pumpkin flesh (discard the skin) and put it in a blender. Add the apple, onion, garlic (remove the skins), cayenne pepper, and vegetable stock.
- Blend everything on high speed for 2 minutes until the soup is smooth.
- If the soup is too thick, add more vegetable stock to thin it out and blend again. Taste and adjust the seasonings if needed.
- Serve the soup in bowls, topped with pomegranate arils, pumpkin seeds, chopped fresh parsley, cooked, crumbled bacon and a sprinkle of black pepper.
What To Pair With Pumpkin And Apple Soup
This Pumpkin Apple Soup pairs well with crusty bread, a simple green salad, or a grilled cheese sandwich. It also goes well with roasted vegetables, a slice of quiche, or a hearty grain salad.
What Wine To Pair With Pumpkin And Apple Soup
The best wines that pair well with Pumpkin Apple Soup are Chardonnay, Viognier, or a light-bodied Pinot Noir. Here is a list of 5 best wines that go well with Pumpkin Apple Soup:
- Chardonnay: Its buttery and slightly oaky flavor complements the creaminess of the soup.
- Viognier: This wine has a floral aroma that pairs well with the sweetness of the pumpkin and apple.
- Pinot Noir: A light-bodied Pinot Noir can balance the rich flavors of the soup without overwhelming it.
- Riesling: A dry Riesling can add a nice contrast to the sweetness of the soup.
- Sauvignon Blanc: This wine’s crispness and lightness can balance the soup’s rich and creamy texture.
Pumpkin Apple Soup Variations
- To make Pumpkin Apple Soup with Bacon: Add 4 strips of cooked, crumbled bacon just before serving.
- To make Pumpkin Apple Soup using Canned Pumpkin: Replace fresh pumpkin with 2 cups of canned pumpkin puree during the blending process.
- To make Curried Pumpkin Apple Soup: Add 1-2 teaspoons of curry powder while blending the soup.
- To make Pumpkin Apple Soup with Carrots: Include 2 chopped carrots with the pumpkin and apple on the baking tray, roast, and blend as directed.
How Long Does Pumpkin Apple Soup Last In The Fridge
Leftover Pumpkin Apple Soup can last in the fridge for about 3-4 days. To store it correctly, simply let the soup cool down, then transfer it to an airtight container and place it in the fridge.
Can I Freeze Pumpkin Apple Soup
Yes, this Pumpkin Apple Soup freezes well and can last about 2-3 months in the freezer. To freeze it, let the soup cool down, then transfer it to a freezer-safe container or bag, and place it in the freezer.
To thaw, simply place the frozen soup in the fridge overnight. It should be completely defrosted by the next day.
How To Reheat Pumpkin Apple Soup
The best way to reheat Pumpkin Apple Soup is to transfer it to a pot and warm it over medium heat on the stove, stirring occasionally, until it’s heated through.
If the soup is too thick after thawing, you can add a bit of water or broth to thin it out while reheating.
Pumpkin Apple Soup Nutrition facts
- Calories: 116 kcal
- Carbohydrates: 19.9 g
- Protein: 2 g
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Sodium: 395 mg
- Fiber: 3 g
- Sugar: 10.4 g
Try More Recipes:
- Pumpkin Soup With Chickpea
- Thai Pumpkin Soup
- Baked Pumpkin Soup
- Slow Cooker Pumpkin Soup
- Pumpkin Chestnut Soup
- Pumpkin And Bacon Soup
Jamie Oliver Pumpkin Apple Soup
Description
Jamie Oliver’s Pumpkin Apple Soup is one of the easiest and best pumpkin soup recipes. This Pumpkin Apple Soup is made with fresh or canned pumpkin, apple, onion, vegetable stock, and a blend of spices. You can also add bacon or curry to enhance the soup’s flavor and nutritional value.
Pumpkin Apple Soup pairs well with crusty bread, a simple green salad, or a grilled cheese sandwich, and goes perfectly with a glass of Chardonnay or Pinot Noir.
Jamie Oliver Pumpkin Apple Soup Ingredients
Garnish:
How To Make Jamie Oliver Pumpkin Apple Soup
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
- Quarter the pumpkin, remove the seeds and place the quarters on the baking sheet with the quartered onion.
- Drizzle olive oil over the pumpkin and onion, then sprinkle with salt.
Bake for 20 minutes. - Add the quartered apple and garlic cloves to the baking sheet, flip the pumpkin quarters cut-side down, and bake for another 20 minutes or until everything is soft.
- Scoop out the pumpkin flesh (discard the skin) and put it in a blender. Add the apple, onion, garlic (remove the skins), cayenne pepper, and vegetable stock.
- Blend everything on high speed for 2 minutes until the soup is smooth.
- If the soup is too thick, add more vegetable stock to thin it out and blend again. Taste and adjust the seasonings if needed.
- Serve the soup in bowls, topped with pomegranate arils, pumpkin seeds, chopped fresh parsley, cooked, crumbled bacon and a sprinkle of black pepper.
Notes
- To make Pumpkin Apple Soup with Bacon: Add 4 strips of cooked, crumbled bacon just before serving.
- To make Pumpkin Apple Soup using Canned Pumpkin: Replace fresh pumpkin with 2 cups of canned pumpkin puree during the blending process.
- To make Curried Pumpkin Apple Soup: Add 1-2 teaspoons of curry powder while blending the soup.
- To make Pumpkin Apple Soup with Carrots: Include 2 chopped carrots with the pumpkin and apple on the baking tray, roast, and blend as directed.
