Description
Jamie Oliver’s signature pumpkin chickpea soup brings Mediterranean warmth to your kitchen with rich, earthy flavors. Creamy roasted pumpkin blends seamlessly with tender chickpeas, creating a comforting bowl you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 kg (2.2 pounds) butternut pumpkin, peeled, chopped
- 400 g (14 ounces) can chickpeas, rinsed, drained
- 4 cups vegetable liquid stock
Spices and Herbs:
- 2 tablespoons olive oil
- 3 teaspoons chopped fresh oregano
- 2 teaspoons Mexican chili powder
- 1 teaspoon ground cumin
- 2 cinnamon sticks
Additional Ingredients:
- 1 leek, halved lengthways, thinly sliced
- 3 garlic cloves, crushed
- ½ cup coarsely grated cheddar or Mexican-style cheese
- Sour cream, to serve
- Chopped fresh coriander, to serve
Instructions
- Warm 2 tablespoons (30 milliliters) of olive oil in a large saucepan over medium-low heat, creating a gentle cooking environment.
- Carefully introduce thinly sliced leeks into the pan, allowing them to soften and become translucent for approximately 5 minutes, stirring occasionally to prevent burning.
- Incorporate minced garlic, freshly chopped oregano, Mexican chili powder, and ground cumin into the leek mixture, stirring rapidly to distribute the aromatic spices and release their intense flavors for about 30 seconds.
- Pour 4 cups (950 milliliters) of vegetable stock into the saucepan, followed by diced butternut squash, thoroughly rinsed and drained chickpeas, and whole cinnamon sticks to infuse depth and warmth.
- Increase heat to bring the liquid to a rolling boil, then immediately reduce to medium-low, covering the saucepan with a tight-fitting lid to trap steam and encourage even cooking.
- Simmer the soup for 20 minutes, periodically checking the butternut squash’s tenderness by piercing with a fork, ensuring a soft, velvety texture.
- Carefully remove and discard the cinnamon sticks, which have now imparted their warm, sweet essence into the soup.
- Use an immersion blender or standard blender to puree the soup until completely smooth and creamy, achieving a consistent texture.
- Serve hot, garnishing with freshly grated cheese, a generous dollop of sour cream, and sprinkled fresh coriander leaves for a vibrant, appetizing presentation.
Notes
- Roast vegetables beforehand to intensify their natural sweetness and develop deeper caramelized flavors.
- Save time by using pre-chopped butternut squash from the produce section for quick preparation.
- Customize heat levels by adjusting chili quantities or adding extra jalapeños for spice lovers.
- Leftovers store beautifully in airtight containers, tasting even more delicious the next day.
- Freeze portions flat in freezer bags for convenient future meals that reheat quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 15 mg