Description
Jamie Oliver’s slow cooker pumpkin soup offers comfort in a bowl with rich, creamy flavors. Roasted seasonal vegetables blend seamlessly with warming spices, delivering a hearty meal perfect for chilly evenings when you crave something nourishing and delicious.
Ingredients
Scale
Main Ingredients:
- ¾ (0.75) medium-sized butternut pumpkin, skin and seeds removed, chopped
- 2 medium potatoes, chopped
- 1 onion, chopped
Seasonings and Spices:
- 1 to 1 ½ teaspoons curry powder
- Salt and cracked black pepper
- Chilli powder to taste (optional)
Liquid Ingredients:
- 2 ½ cups (600 milliliters) vegetable liquid stock
- 1 cup (240 milliliters) full cream
Instructions
- Gather and prepare the chopped pumpkin, potatoes, and onion, arranging them evenly in a large slow cooker with a capacity of 6 to 7 quarts (5.7 to 6.6 liters).
- Sprinkle curry powder generously over the vegetables, ensuring uniform coverage for balanced flavor distribution.
- Pour vegetable liquid stock carefully over the ingredients, making sure to cover approximately 3/4 of the vegetable volume (around 4 cups or 946 milliliters).
- Season the mixture with kosher salt and freshly ground black pepper, using approximately 1 teaspoon (5 grams) of salt and 1/2 teaspoon (2.5 grams) of pepper.
- Cover the slow cooker and set it to low heat, allowing the vegetables to simmer and soften for 4 to 6 hours until they become completely tender and easily mashable.
- Once vegetables reach desired tenderness, switch off the slow cooker and let the mixture rest for 15 minutes to slightly cool down.
- Using an immersion blender or food processor, purée the vegetable mixture until achieving a smooth, velvety consistency with no visible chunks.
- Gently stir in full-fat cream (approximately 1/2 cup or 120 milliliters), creating a rich and creamy texture.
- Optional: Add a pinch of chili powder for subtle heat and complexity, adjusting to personal spice preference.
- Reheat the soup over medium-low heat for 5 to 7 minutes, stirring occasionally to prevent scorching.
- Taste and fine-tune seasoning with additional salt, pepper, or curry powder as needed before serving hot in warmed bowls.
Notes
- Capture the essence of autumn with perfectly ripe, sugar-sweet pumpkins or butternut squash.
- Invest in high-quality, sharp kitchen knives for precise and consistent vegetable preparation.
- Room temperature ingredients guarantee smoother blending and more harmonious flavor development.
- Slow cooking transforms simple spices into complex, deeply layered taste sensations.
- Vegetable stock elevates this humble soup from basic to extraordinary, adding depth and richness.
- Curry powder introduces warm, elegant spice notes that dance beautifully with pumpkin’s natural sweetness.
- Full cream creates a luxurious, silk-like texture that turns each spoonful into pure comfort.
- Stick blenders offer the most convenient method for achieving velvety-smooth consistency directly in the cooking vessel.
- Optional chili powder provides a gentle, warming heat that perfectly complements the soup’s comforting profile.
- Fresh herb garnishes like parsley or chives add a bright, final touch of vibrant freshness.
- Refrigerated leftovers maintain exceptional flavor for up to four days when stored in sealed containers.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg