How to Make the Jamie Oliver Pumpkin Soup Recipe at Home
Jamie Oliver is a British chef and wildly successful restaurateur, and cookbook author. He was born in England, where his parents ran a local restaurant/pub. Jamie Oliver is best known for what is characterized as casual and organic cuisine. His initial thrust into public life happened in 1999 when he hosted the BBC’s The Naked Chef.
Jamie Oliver is multi-talented and philanthropic. He has championed a national campaign – Feed ME Better, to help school children understand how to make better and healthier food choices. He is an award-winning chef and the recipient of the MBE (Most Excellent Order of the British Empire) honor in 2003.
Among the many and varied culinary delights Jamie Oliver has shared is his famous pumpkin soup.
Pumpkin soup is crafted from winter squash, so it is likely that you will make it and enjoy it during the colder winter months. And, the best thing about pumpkin – or any squash, is that once it has been sliced, cooked, or roasted, its flesh becomes succulently sweet, rich, and soft – which translates to a uniquely tasting soup creation.
How to Make the Jamie Oliver Pumpkin Soup Recipe at Home
The taste of fall is simply delivered in a warm and comforting bowl of soup. Although not all that complicated, the pumpkin soup recipe does take just under two hours to prepare, cook and serve.
- Combined Preparation Time – 30 minutes.
- Cooking Time – 1 hour and 45 minutes.
- Serves – 4 to 6.
Ingredients For the Jamie Oliver Pumpkin Soup Recipe
The following is the list of ingredients you will need to create the Jamie Oliver Pumpkin soup for your next meal or holiday get-together –
- 1 Medium Pumpkin or 2 Butternut Squash
- 2 Tablespoons of Coriander Seeds
Pro-tip – the seeds from the coriander plant offer a slightly sweet, if not citrus, flavor that is complemented by earthy undertones. Coriander seeds are used in a variety of cuisines and cultures and are believed to offer significant health benefits that include the reduction of inflammation in the body and the enhancement of digestion. - 2 Dried Chilies
- A Few Glugs of Olive Oil
Pro-tip – a glug refers to an imprecise measurement of liquid. Typically, it means roughly a small to moderate amount of liquid – which in this case, is olive oil. - 10 Slices of Pancetta – Cut Into 1/2-Inch Pieces
Pro-tip – pancetta, like bacon, is a meat from the pork belly. Pancetta, which is an Italian specialty, differs in that it is salt-cured for about three weeks, whereas bacon is typically smoked. In addition, pancetta can be eaten uncooked or cooked. - A Bunch of Fresh Sage
- 11 Ounces of Chestnuts
Pro-tip –most people know of ‘chestnuts roasting on an open fire’ from the famous holiday song – where they become slightly caramelized and toasty. However, the reality is that chestnuts are an ingredient that offers a sweet, nutty flavor. Their texture, which is often best characterized as a cross between a hazelnut and a potato, is soft and a bit grainy after they have been cooked. - 1 Onion – Finely Chopped
- About 2 3/4 Pints of Chicken Stock – Use a Good Quality Chicken Stock.
- 4 Tablespoons of Sour Cream
- Extra Virgin Olive Oil
Cooking Directions For the Jamie Oliver Pumpkin Soup Recipe
Remember, for a recipe like Jamie Oliver’s pumpkin soup; the measurements do not have to be exact. In fact, you should adjust the seasoning to your preferred taste.
1. – Preparing the Winter Squash or Pumpkin
- Preheat the oven to 400 degrees F.
- Cut the squash or pumpkin in half and remove the seeds, reserving these for later.
- Using a mortar and pestle, smash up the coriander seeds and dried chilis. Be certain that the resulting powder is fine, and then sprinkle it over the butternut squash halves.
- Drizzle the squash with a bit of olive oil and roast in a hot oven on a lined aluminum baking pan – until nice and soft.
- The timing of the squash will depend on the exact size being cooked, but it should take 15 to 20 minutes to become fork-tender.
2. – Cooking the Pancetta Chestnuts, Onions & Sage
- Heat a little olive oil at the bottom of a large soup pan.
- Fry the pancetta slices with half the leaves from one bunch of sage.
- Add the chestnuts and the chopped onion and fry gently for about 15 minutes.
3. – Putting it All Together
- As the pancetta, chestnuts, onions, and sage are cooked, the butternut squash should be done roasting in the oven.
- Scoop out the squash – leaving the skin behind.
- Combine the squash in the pan with the other ingredients.
- Cover with your choice of stock and bring the pumpkin soup to a boil.
4. – Blending the Final Result
The following step can be done with an immersion blender in the large soup pan, or as follows –
- Remove half the pumpkin soup mixture and blend it until smooth. When complete, pour it back into the soup pan. Repeat with the rest of the liquid.
- The final soup should be fully blended and near-ready to enjoy.
Step #5 – Preparing the Fresh Toppings and Readying to Serve
- Take the squash seeds that you have reserved and the remaining sage leaves and fry them in some oil until they become crisp.
- Spoon some fresh sour cream on top of Jamie Oliver’s pumpkin soup.
- Sprinkle with some of the crisp squash seed and sage leaves.
- Drizzle a small dollop of good quality extra-virgin olive oil.
FAQS
How do you Store This Jamie Oliver Pumpkin Soup?
This delicious soup can be stored in the fridge for several days in an airtight container. While it does freeze well, like most soups with dairy components, there is a chance of separation when the soup is defrosted.
Is this Jamie Oliver Pumpkin Soup Recipe Healthy and Nutritious?
Yes, this recipe is quite nutritious and delicious. Pumpkin soup provides high amounts of Vitamin A, fiber, antioxidants, and minerals.
What to Serve with This Jamie Oliver Pumpkin Soup Recipe?
Creamy pumpkin soup pairs well with several food groups and items. Smashed potatoes or fried avocados are great vegetable options. Consider these types of bread that complement the flavors of the soup –
- Naan
- Cornbread
- Empanada
- Focaccia
- Cheddar Biscuits and more.
