Mohamed Shili Most people, including me, agree that Jamie Oliver’s Slow Cooker Pumpkin Soup is one of the best and easiest Pumpkin Soup recipes out there. This Slow Cooker Pumpkin Soup is made with butternut pumpkin, potatoes, onion, curry powder, vegetable liquid stock, and full cream. Serve this delicious jamie oliver pumpkin soup with Goats Cheese Tart, Greek Lemon Potatoes or Pommes Anna.
Jamie Oliver Slow Cooker Pumpkin Soup Ingredients
- 3/4 medium-sized butternut pumpkin, skin, and seeds removed, chopped
- 2 medium potatoes, chopped
- 1 onion, chopped
- 1 to 1 1/2 tsp curry powder
- 2 1/2 cups vegetable liquid stock
- Salt and cracked black pepper
- 1 cup full cream
- Chilli powder to taste (optional)
How To Make Jamie Oliver Slow Cooker Pumpkin Soup
- Preparation: Place the chopped pumpkin, potatoes, and onion in a large slow cooker. Add curry powder and vegetable liquid stock. Season with salt and black pepper.
- Cooking: Turn on the slow cooker and let it cook for several hours until all the vegetables are tender.
- Cooling: Turn off the heat and let the mixture cool down a bit.
- Blending: Use a food processor or stick blender to blend the mixture until smooth.
- Final Touch: Stir in the full cream and optional chili powder. Warm the soup again, adjust the seasoning if needed, and serve hot.
What To Serve With Pumpkin Soup
Pair pumpkin soup with crusty bread like focaccia, hearty sides like roasted vegetables, or a refreshing tossed salad. Add toppings like a swirl of cream or toasted nuts for extra flair.
How To Store Pumpkin Soup
In the fridge, store cooled pumpkin soup in an airtight container for up to 3-4 days. For longer storage, freeze in freezer-safe bags, leaving space for expansion, for up to 2-3 months. Thaw overnight in the fridge before reheating.
How To Reheat Pumpkin Soup
In the microwave, reheat your Pumpkin Soup in 30-second intervals, stirring in between until hot. On the stovetop, pour the Pumpkin Soup into a pot and heat over medium-low heat, stirring occasionally, until warmed through.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Chunky Winter Vegetable Soup
- Jamie Oliver Pumpkin And Sweet Potato Soup
- Jamie Oliver Carrot And Parsnip Soup
Jamie Oliver Slow Cooker Pumpkin Soup
Description
Most people, including me, agree that Jamie Oliver’s Slow Cooker Pumpkin Soup is one of the best and easiest Pumpkin Soup recipes out there. This Slow Cooker Pumpkin Soup is made with butternut pumpkin, potatoes, onion, curry powder, vegetable liquid stock, and full cream. Serve this delicious Slow Cooker Pumpkin Soup with crusty focaccia, crispy smashed potatoes, a refreshing tossed salad, and a dollop of sour cream for extra flair.
Jamie Oliver Slow Cooker Pumpkin Soup Ingredients
How To Make Jamie Oliver Slow Cooker Pumpkin Soup
- Preparation: Place the chopped pumpkin, potatoes, and onion in a large slow cooker. Add curry powder and vegetable liquid stock. Season with salt and black pepper.
- Cooking: Turn on the slow cooker and let it cook for several hours until all the vegetables are tender.
- Cooling: Turn off the heat and let the mixture cool down a bit.
- Blending: Use a food processor or stick blender to blend the mixture until smooth.
- Final Touch: Stir in the full cream and optional chili powder. Warm the soup again, adjust the seasoning if needed, and serve hot.
