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Jamie Oliver Pumpkin Soup with Coconut Milk

Jamie Oliver Pumpkin Soup with Coconut Milk - recipe card
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A velvety, dairy-free pumpkin soup with the natural sweetness of roasted pumpkin and the creamy richness of coconut milk. Infused with ginger, garlic, and a hint of warming spice, it’s a comforting bowl that’s simple enough for a weeknight yet elegant enough for guests.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1.5 kg (3.3 lb) pumpkin (such as butternut or sugar pumpkin), peeled, seeded, and cut into 1-inch cubes
  • 1 medium carrot, peeled and sliced
  • 1 medium potato, peeled and cubed
  • 4 cups (960 ml) vegetable stock
  • 1 can (400 ml) full-fat coconut milk
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • Optional garnish: fresh cilantro or parsley, toasted pumpkin seeds, coconut cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Add garlic and ginger and cook for 1 minute until fragrant. Stir in cumin, nutmeg, and cinnamon and cook for 30 seconds to toast the spices.
  3. Add pumpkin, carrot, and potato. Stir to coat with spices and cook for 2 minutes.
  4. Pour in vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender when pierced with a knife.
  5. Remove from heat and let cool slightly. Use an immersion blender to puree until smooth, or transfer in batches to a blender and blend until silky. Return to pot.
  6. Stir in coconut milk and season with salt and pepper. Simmer over low heat for 5 minutes to meld flavors. Do not boil vigorously to prevent curdling.
  7. Taste and adjust seasoning. If soup is too thick, add a little more stock or water.
  8. Serve hot, garnished with fresh herbs, toasted pumpkin seeds, and a drizzle of coconut cream if desired.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on stovetop over low heat, stirring occasionally, until hot. Do not boil. For a smoother texture, pass through a fine-mesh sieve after blending.

Nutrition

Keywords: pumpkin soup, coconut milk soup, Jamie Oliver pumpkin soup, creamy pumpkin soup, dairy free soup, vegan pumpkin soup, easy pumpkin soup, roasted pumpkin soup, fall soup recipe, winter warmer, healthy soup, gluten free soup

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-pumpkin-soup-with-coconut-milk-recipe/