Hamdi Saidani This Jamie Oliver Spicy Pumpkin Soup is made with roasted pumpkin, garam masala, ground coriander, ground cumin, chili flakes, olive oil, onion, ginger, garlic, vegetable stock, and double cream. What makes this pumpkin soup spicy is the garam masala and chili flakes, which give a warm kick to the soup and make it irresistibly flavorful.
Serve this jamie oliver spicy pumpkin soup as side dish with Beef Tenderloin, Spatchcock Turkey, Chicken Piccata or Zucchini Lasagna.
Jamie Oliver Spicy Pumpkin Soup Ingredients
- 1 pumpkin (1.5-2kg)
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½-1 tsp chili flakes or powder
- 3 tbsp olive oil
- 1 onion, finely chopped
- Ginger, finely chopped
- 2 garlic cloves, finely chopped
- 900ml vegetable stock
- 100ml double cream or crème fraîche
How To Make Jamie Oliver Spicy Pumpkin Soup
- Preheat Oven: Turn your oven to 180°C (or 160°C for fan ovens).
- Prepare Pumpkin: Cut the pumpkin into pieces and mix with garam masala, coriander, cumin, and some olive oil. roast the pumpkin for 40-45 minutes until soft.
- Cook Onion and Spices: In a big pot, cook the onion in olive oil. Add ginger, garlic, and the rest of the spices.
- Add Stock: Pour vegetable stock into the pot and let it simmer.
- Blend and Serve: Remove the pumpkin skin and add the soft flesh to the pot. Blend everything and add cream. Heat a bit more and serve with extra cream and chili flakes if you like. You can toast the seeds and use as a topping.
How To Cut A Pumpkin For Soup
Cut the pumpkin in half and scoop out the seeds. Then, cut it into smaller pieces for easier roasting. You can peel the skin off after roasting.
What To Serve With Spicy Pumpkin Soup
This spicy pumpkin soup pairs well with crusty bread like focaccia or sourdough. You can also serve it with roasted vegetables like cauliflower or crispy smashed potatoes. For something lighter, a simple tossed salad works great.
How To Store Leftover Pumpkin Soup
- In The Fridge: Place the soup in an airtight container and store it in the fridge for up to 3-4 days.
- In The Freezer: Pour the cooled soup into a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Leftover Pumpkin Soup
To reheat, pour the soup into a pot and warm it over medium heat until it’s hot. Stir occasionally to make sure it heats evenly.
Try More Jamie Oliver Soup Recipes:
- Marrow Soup
- Broccoli And Stilton Soup
- Swede Soup
- Carrot And Courgette Soup
- 5 Ingredients Tomato Soup
- Baked Mushroom Soup
- Whole Chicken Soup
Jamie Oliver Spicy Pumpkin Soup
Description
This Jamie Oliver Spicy Pumpkin Soup is made with roasted pumpkin, garam masala, ground coriander, ground cumin, chili flakes, olive oil, onion, ginger, garlic, vegetable stock, and double cream. What makes this pumpkin soup spicy is the garam masala and chili flakes, which give a warm kick to the soup and make it irresistibly flavorful.
Serve this creamy spiced pumpkin soup as a starter with crusty bread or as a main course with a side of roasted vegetables. This soup is creamy but not too heavy, so it’s perfect for a cozy meal that won’t weigh you down.
Jamie Oliver Spicy Pumpkin Soup Ingredients
How To Make Jamie Oliver Spicy Pumpkin Soup
- Preheat Oven: Turn your oven to 180°C (or 160°C for fan ovens).
- Prepare Pumpkin: Cut the pumpkin into pieces and mix with garam masala, coriander, cumin, and some olive oil. Roast the pumpkin for 40-45 minutes until soft.
- Cook Onion and Spices: In a big pot, cook the onion in olive oil. Add ginger, garlic, and the rest of the spices.
- Add Stock: Pour vegetable stock into the pot and let it simmer.
- Blend and Serve: Remove the pumpkin skin and add the soft flesh to the pot. Blend everything and add cream. Heat a bit more and serve with extra cream and chili flakes if you like.
