Description
Warm Italian-inspired pumpkin apple soup blends sweet and savory flavors with creamy comfort. Seasonal ingredients from Jamie Oliver’s kitchen create a delightful autumn experience for your taste buds.
Ingredients
Scale
Produce:
- 1 lb. (450 g) pumpkin
- 1 Granny Smith apple, cored and quartered
- 1 medium onion, quartered
- 2 cloves garlic
Seasonings and Spices:
- 1 tablespoon olive oil
- Salt
- ¼ teaspoon cayenne, more to taste
- Freshly ground black pepper, to taste
Liquid and Garnishes:
- 1 ¼ cup (300 ml) vegetable stock
- Pomegranate arils
- Pumpkin seeds
- Fresh parsley, finely chopped
- Optional: Cooked, crumbled bacon
Instructions
- Arrange the oven rack to the middle position and heat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Remove the seeds from the pumpkin and slice into quarter sections. Separate the onion into wedges and arrange both on the prepared baking sheet.
- Generously drizzle extra virgin olive oil over the pumpkin and onion pieces, then season with kosher salt to enhance natural flavors.
- Roast the vegetables for 20 minutes until they begin to caramelize and soften.
- Add quartered apple and whole, unpeeled garlic cloves to the baking sheet. Carefully flip the pumpkin quarters so the cut sides face downward to intensify roasting.
- Continue roasting for an additional 20 minutes or until all ingredients are tender and golden brown.
- Carefully scoop the roasted pumpkin flesh from its skin and transfer to a high-powered blender. Include the roasted apple, onion, and peeled garlic cloves.
- Pour in vegetable stock and sprinkle cayenne pepper for a subtle heat. Blend on high speed for 2 to 3 minutes until completely smooth and velvety.
- Assess the soup’s consistency, adding more vegetable stock if needed to reach desired thickness. Taste and adjust seasonings with additional salt or cayenne.
- Ladle the soup into warm bowls and garnish with pomegranate seeds, toasted pumpkin seeds, freshly chopped parsley, crispy crumbled bacon, and a light dusting of freshly ground black pepper.
Notes
- Crumble crispy bacon just before serving for a salty, crunchy topping that adds extra flavor and texture.
- Swap fresh pumpkin with 2 cups of canned pumpkin puree if you’re short on time or can’t find fresh pumpkin.
- Spice up the soup with 1-2 teaspoons of curry powder during blending for a warm, aromatic twist.
- Toss chopped carrots alongside pumpkin and apple on the roasting tray to create a deeper, more complex vegetable base.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg