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 up pumpkin and enjoy the warmth of spices in a simple, wholesome dish.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
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.