Description
Jamie Oliver’s pumpkin and carrot soup delivers comforting autumn warmth with rich, earthy flavors. Creamy and nutritious, this simple recipe blends roasted vegetables into a hearty bowl perfect for chilly evenings you’ll savor to the last spoonful.
Ingredients
Scale
Main Vegetables:
- 1 cup pumpkin, chopped into 1-inch pieces (240 milliliters)
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 1 medium parsley root, chopped
Liquids and Fats:
- 3 tablespoons olive oil (45 milliliters)
- ½ cup half and half cream (120 milliliters)
- 2 ½ cups vegetable stock (600 milliliters)
Seasonings and Herbs:
- 3 cloves of garlic, minced or pressed
- 1 teaspoon Herbes de Provence spice mix
- Salt (to taste)
- Pepper (to taste)
- 1 pinch of chili powder
- Fresh herbs (optional, for garnish)
- Roasted sunflower seeds (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium temperature. Sauté finely chopped onions and minced garlic until they become translucent and fragrant, releasing their aromatic essences.
- Introduce diced pumpkin, parsley root, and julienned carrots to the pot. Gently stir and cook the vegetables for approximately 5 minutes, allowing them to soften and develop a rich, caramelized flavor.
- Pour in vegetable stock (32 fluid ounces or 946 milliliters) and sprinkle Herbes de Provence evenly across the surface. Stir thoroughly to combine all ingredients and distribute the herbs.
- Reduce heat to low, cover the pot with a tight-fitting lid, and allow the mixture to simmer gently for 25 minutes, enabling the vegetables to become tender and infuse the broth with their natural sweetness.
- Remove the pot from heat and carefully transfer the contents to a blender or food processor. Purée the mixture until completely smooth and velvety, ensuring no chunky pieces remain.
- Incorporate heavy cream (1/2 cup or 120 milliliters) into the puréed soup, stirring gently to create a luxurious, creamy texture. Season with salt and freshly ground black pepper to taste.
- For those desiring an extra kick, sprinkle a pinch of chili powder to add a subtle warmth and depth to the soup’s flavor profile.
- Ladle the soup into 6 serving bowls. Garnish each portion with a delicate swirl of cream, a sprinkle of fresh chopped herbs, and a scattering of crunchy sunflower seeds for added texture and visual appeal.
Notes
- Choose peak-season produce to maximize the soup’s vibrant flavor and nutritional value.
- Customize heat levels by adjusting chili powder for personal taste preferences.
- Quick weeknight meal that transforms simple vegetables into a gourmet experience.
- Versatile dish accommodates various dietary needs with easy vegetarian modifications.
- Leftover soup stores beautifully, developing even richer flavors after a day in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 155 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg