Jamie Oliver Baked Pumpkin Soup
There's something wonderfully satisfying about making Jamie Oliver's baked pumpkin soup.You start with roasting the pumpkin to caramelize its natural sweetness and deepen its flavor.This technique enhances the soup's creamy texture without the need for heavy cream, which is one reason I adore this recipe.Don't forget to season the pumpkin wedges with a blend of chili and coriander seeds—this adds a subtle, spicy kick!A useful tip: roasting the pumpkin alongside garlic and onion enriches the base, giving you a head start on layers of flavors.
Servings: 4
Ingredients
- 1 Pumpkin about 2 lbs.
- 2 cloves Garlic peeled
- 2 tbsp Olive Oil
- 1 Red Onion chopped
- Salt to taste
- Black Pepper to taste
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- 1/4 tsp Nutmeg
Instructions
- Preheat your oven to 340°F (170°C).
- Place the cut pumpkin wedges on a baking sheet.
- Season with olive oil, salt, and pepper.
- Roast for about 45 minutes or until tender.
- Step 2:
- While the pumpkin is roasting, heat a pan over medium heat.
- Add a tablespoon of olive oil and sauté the chopped onion and garlic until soft.
- This should take about 5 minutes.
- Step 3:
- Remove the pumpkin from the oven.
- Let it cool slightly, then scoop the flesh into a blender.
- Add the sautéed onion and garlic.
- Step 4:
- Add the vegetable broth to the blender.
- Blend until smooth and creamy.
- You may need to do this in batches if the blender is small.
- Step 5:
- Pour the blended mixture into a large pot.
- Add the heavy cream and nutmeg.
- Stir and heat gently over medium heat until warmed through.
- Step 6:
- Adjust the seasoning with more salt and pepper if needed.
- Serve hot, and enjoy with your favorite bread on the side!