Jamie Oliver’s Spicy Pumpkin Soup is a warming, flavorful dish that’s perfect for autumn or whenever you’re in the mood for something comforting. With a blend of fresh pumpkin, aromatic spices, and a hint of heat, this soup strikes a balance between rich and spicy, while remaining simple to prepare. It’s perfect for lunch, dinner, or even as a starter for a seasonal gathering.
What is Jamie Oliver Spicy Pumpkin Soup?
Jamie Oliver’s Spicy Pumpkin Soup is a hearty, velvety dish made by roasting pumpkin and blending it with fragrant spices such as cumin, coriander, and a kick of chili for heat. The smooth, creamy texture combined with the spiced undertones makes it a satisfying and nutritious meal. It’s a great way to use pumpkin and enjoy the warmth of spices in a simple, wholesome dish.
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Why You Should Try This Recipe
- Seasonal ingredients: Pumpkin is readily available in the autumn months and adds a natural sweetness to the soup.
- Rich in flavor: The combination of roasted pumpkin with aromatic spices creates a delicious depth of flavor.
- Simple to make: This recipe is easy to follow and doesn’t require complicated ingredients.
- Healthy: Pumpkins are packed with vitamins, and the soup is light yet satisfying.
- Customizable heat level: Adjust the level of spice to suit your personal preference.
- Perfect for meal prep: It stores well, making it ideal for batch cooking or leftovers.
Ingredients Needed to Make Jamie Oliver Spicy Pumpkin Soup
- Pumpkin (1 kg, peeled and diced): The base of the soup, providing natural sweetness and creaminess.
- Onion (1 large, chopped): Adds a mild, sweet flavor to the soup.
- Garlic cloves (2-3, minced): Adds depth and warmth to the flavor.
- Olive oil (2 tablespoons): For roasting the pumpkin and sautéing the vegetables.
- Ground cumin (1 teaspoon): Adds earthy warmth to the soup.
- Ground coriander (1 teaspoon): Gives a subtle, lemony flavor that complements the pumpkin.
- Chili flakes (1/2 teaspoon or to taste): Add a touch of heat; adjust according to your spice preference.
- Vegetable stock (1 liter): Creates the base of the soup, helping to bring all the flavors together.
- Coconut milk (200ml): Adds a creamy texture and balances the spice.
- Fresh coriander leaves (for garnish): Add a fresh, bright finish to the soup.
- Salt and pepper (to taste): Seasoning to enhance the flavors.
Equipment
- Large baking tray for roasting the pumpkin
- A soup pot or large saucepan for cooking the soup
- Blender or immersion blender for pureeing the soup
- Sharp knife for chopping vegetables
- Wooden spoon for stirring
Instructions to Make Jamie Oliver Spicy Pumpkin Soup
For the Roasted Pumpkin:
- Preheat the oven: Set the oven to 200°C (400°F).
- Prepare the pumpkin: Peel and dice the pumpkin into medium-sized cubes. Place the cubes on a baking tray and drizzle with olive oil. Season with salt, pepper, and a pinch of chili flakes for an extra kick.
- Roast the pumpkin: Roast in the preheated oven for 25-30 minutes until the pumpkin is golden and tender, turning halfway through to ensure even roasting.
For the Soup:
- Sauté the onions: While the pumpkin is roasting, heat the remaining olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until soft and fragrant.
- Add the spices: Stir in the ground cumin, coriander, and chili flakes. Cook for 1-2 minutes to release the spices’ aromas.
- Combine the pumpkin: Add the roasted pumpkin to the pot along with the vegetable stock. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Blend the soup: Using a blender or immersion blender, puree the soup until smooth and creamy. If it’s too thick, you can add more stock to reach your desired consistency.
- Finish with coconut milk: Stir in the coconut milk for a silky finish, then season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with fresh coriander leaves. Serve with crusty bread or as a light meal on its own.
What Goes Well With Jamie Oliver Spicy Pumpkin Soup
- Crusty bread: Perfect for dipping into the creamy soup.
- Grilled cheese sandwich: A cheesy sandwich pairs well with the smooth, spicy soup.
- Roasted seeds: Sprinkle roasted pumpkin seeds or sunflower seeds on top for added crunch.
- Green salad: A fresh, light salad helps balance the richness of the soup.
- Yogurt or sour cream: Add a dollop on top for a cooling contrast to the spice.
- Toasted naan: Soft, warm naan bread is a great complement to the soup’s flavors.
Pro Tips for Making the Best Jamie Oliver Spicy Pumpkin Soup
- Roast the pumpkin: Roasting the pumpkin before blending brings out its natural sweetness and adds depth to the flavor.
- Adjust the spice: If you prefer a milder soup, reduce the amount of chili flakes. For extra heat, add more or use fresh chilies.
- Blend until smooth: For the best texture, ensure the soup is well blended and creamy.
- Use fresh spices: Freshly ground cumin and coriander will provide a more vibrant flavor.
- Coconut milk alternative: If you don’t have coconut milk, you can use cream or plant-based milk for a similar result.
Easy Variations of Jamie Oliver Spicy Pumpkin Soup
- Spicy and sweet: Add a spoonful of honey or maple syrup to balance the spice with a hint of sweetness.
- Add lentils: Stir in cooked red lentils for added protein and texture.
- Carrot and pumpkin mix: Substitute part of the pumpkin with carrots for a slightly different flavor profile.
- Use different spices: Experiment with curry powder, turmeric, or ginger for a unique twist.
- Herb variation: Garnish with fresh parsley or mint instead of coriander for a different herbaceous note.
Best Practices to Store Jamie Oliver Spicy Pumpkin Soup
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely, then freeze in a freezer-safe container for up to 2 months.
- Reheat once: Reheat gently on the stovetop or in the microwave, stirring occasionally.
Best Practices to Reheat Jamie Oliver Spicy Pumpkin Soup
- Stovetop method: Reheat over low heat, stirring occasionally, until warmed through.
- Microwave method: Heat in short intervals, stirring between each one, to ensure even heating without burning.
How Can I Make Jamie Oliver Spicy Pumpkin Soup Healthier?
- Reduce the coconut milk: Use light coconut milk or reduce the amount to lower the fat content.
- Add more vegetables: Incorporate other veggies like carrots, sweet potatoes, or spinach to boost the nutrition.
- Skip the oil: You can roast the pumpkin without oil or sauté the onions in water for a lighter version.
- Use low-sodium stock: Opt for a low-sodium vegetable stock to control the salt levels.
Nutrition Value (per serving):
- Calories: 230
- Fat: 12g
- Carbohydrates: 25g
- Protein: 4g
FAQs
Can I use canned pumpkin for Jamie Oliver’s’s Spicy Pumpkin Soup?
Yes, you can use canned pumpkin as a substitute for fresh pumpkin in this recipe. Use about 400g of canned pumpkin, and skip the roasting step. Add the canned pumpkin directly to the pot when combining the ingredients, and proceed with the recipe as instructed.
How can I make this soup less spicy?
To make the soup less spicy, reduce the amount of chili flakes or omit them altogether. You can also add extra coconut milk or cream to mellow the heat and balance the flavors.
Can I freeze Jamie Oliver Spicy Pumpkin Soup?
Yes, this soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop.
What can I substitute for coconut milk in pumpkin soup?
If you prefer not to use coconut milk, you can substitute it with heavy cream, half-and-half, or any plant-based milk such as almond or oat milk. These will still provide a creamy texture without the coconut flavor.
Final Words
Jamie Oliver’s Spicy Pumpkin Soup is a comforting dish that’s perfect for cozy autumn nights or anytime you crave something warming and flavorful. Its balance of sweet roasted pumpkin, rich spices, and a hint of heat creates a deliciously satisfying meal.
Try this recipe today, and enjoy the heartwarming flavors of seasonal ingredients with a spicy twist!
More By British Baking Recipes
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Jamie Oliver Spicy Pumpkin Soup
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Description
Jamie Oliver’s Spicy Pumpkin Soup is a hearty, velvety dish made by roasting pumpkin and blending it with fragrant spices such as cumin, coriander, and a kick of chili for heat. The smooth, creamy texture combined with the spiced undertones makes it a satisfying and nutritious meal. It’s a great way to use up pumpkin and enjoy the warmth of spices in a simple, wholesome dish.
Ingredients
- Pumpkin (1 kg, peeled and diced): The base of the soup, providing natural sweetness and creaminess.
- Onion (1 large, chopped): Adds a mild, sweet flavor to the soup.
- Garlic cloves (2-3, minced): Adds depth and warmth to the flavor.
- Olive oil (2 tablespoons): For roasting the pumpkin and sautéing the vegetables.
- Ground cumin (1 teaspoon): Adds earthy warmth to the soup.
- Ground coriander (1 teaspoon): Gives a subtle, lemony flavor that complements the pumpkin.
- Chili flakes (1/2 teaspoon or to taste): Add a touch of heat; adjust according to your spice preference.
- Vegetable stock (1 liter): Creates the base of the soup, helping to bring all the flavors together.
- Coconut milk (200ml): Adds a creamy texture and balances the spice.
- Fresh coriander leaves (for garnish): Add a fresh, bright finish to the soup.
- Salt and pepper (to taste): Seasoning to enhance the flavors.
Instructions
For the Roasted Pumpkin:
- Preheat the oven: Set the oven to 200°C (400°F).
- Prepare the pumpkin: Peel and dice the pumpkin into medium-sized cubes. Place the cubes on a baking tray and drizzle with olive oil. Season with salt, pepper, and a pinch of chili flakes for an extra kick.
- Roast the pumpkin: Roast in the preheated oven for 25-30 minutes until the pumpkin is golden and tender, turning halfway through to ensure even roasting.
For the Soup:
- Sauté the onions: While the pumpkin is roasting, heat the remaining olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until soft and fragrant.
- Add the spices: Stir in the ground cumin, coriander, and chili flakes. Cook for 1-2 minutes to release the spices’ aromas.
- Combine the pumpkin: Add the roasted pumpkin to the pot along with the vegetable stock. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Blend the soup: Using a blender or immersion blender, puree the soup until smooth and creamy. If it’s too thick, you can add more stock to reach your desired consistency.
- Finish with coconut milk: Stir in the coconut milk for a silky finish, then season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with fresh coriander leaves. Serve with crusty bread or as a light meal on its own.
