Description
Hearty pumpkin soup from Jamie Oliver brings Mediterranean warmth to kitchen tables. Creamy spices and roasted vegetables dance together, creating a comforting meal you’ll savor with each spoonful.
Ingredients
Scale
Main Ingredients:
- 1 pumpkin (1.5-2 kilograms / 3.3-4.4 pounds)
- 900 milliliters / 30.4 fluid ounces vegetable stock
- 100 milliliters / 3.4 fluid ounces double cream or crème fraîche
Spices and Seasonings:
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 0.5–1 teaspoon chili flakes or powder
Aromatics and Cooking Ingredients:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- Ginger, finely chopped
- 2 garlic cloves, finely chopped
Instructions
- Prepare the culinary workspace by heating the oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan-assisted models.
- Slice the pumpkin into uniform, bite-sized chunks, ensuring each piece is roughly 2-3 centimeters (0.8-1.2 inches) in size.
- Drizzle olive oil generously over the pumpkin pieces, then sprinkle garam masala, ground coriander, and cumin seeds, ensuring each chunk is evenly coated with the aromatic spice blend.
- Arrange the seasoned pumpkin pieces on a roasting tray, spreading them in a single layer to promote even caramelization and prevent steaming.
- Roast the pumpkin in the preheated oven for 40-45 minutes, rotating the tray midway to ensure uniform golden-brown edges and tender interior.
- While the pumpkin roasts, heat a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat.
- Sauté finely chopped onions until they turn translucent and develop a soft, golden hue, approximately 5-6 minutes.
- Introduce minced fresh ginger and crushed garlic to the onions, stirring continuously to prevent burning and release their intense aromatic qualities.
- Pour vegetable stock into the pot, allowing the mixture to simmer gently and meld the flavors together.
- Once the pumpkin is roasted, carefully remove it from the oven and discard the tough outer skin.
- Transfer the tender, roasted pumpkin flesh into the simmering stock, using a wooden spoon to break down the pieces.
- Use an immersion blender or standard blender to puree the mixture until smooth and creamy, ensuring no lumps remain.
- Stir in heavy cream to enhance the soup’s richness and create a velvety texture.
- Warm the soup for an additional 2-3 minutes, tasting and adjusting seasoning if needed.
- Serve hot, garnishing with a swirl of cream and a sprinkle of red chili flakes for an extra burst of flavor and visual appeal.
Notes
- Leftovers develop deeper, more complex spice profiles, making this soup taste even more delicious when reheated the next day.
- Different pumpkin varieties work wonderfully, giving you flexibility to use local, seasonal squash without compromising flavor.
- Minimal prep time transforms this recipe into a perfect solution for hectic weeknight meals or relaxed weekend lunch gatherings.
- Optional chili flakes introduce a vibrant heat that beautifully cuts through the soup’s creamy richness, creating an unexpected flavor contrast.
- Cream stirred in at the final moment delivers a luxurious, silky texture that perfectly balances the warming spices and creates an irresistibly smooth consistency.
- Vegetable stock builds a robust, hearty foundation that anchors all the aromatic ingredients and creates depth in every spoonful.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg