The smoky paprika, roasted garlic, and rosemary in this silky smooth Jamie Oliver Baked Pumpkin Soup dish are quintessential autumnal flavors. There is no need for a pan. Everything gets roasted in the oven before being tossed into the blender with some stock and then served.
In order to get the rich flavor and velvety texture of this soup, the pumpkin is baked before being puréed. You may toss the pumpkin cubes in the oven and go away while they dry up, gain flavor, and turn golden.
Try More Recipes From us:
Why You’ll Love This Recipe
- Easy To Make. Jamie Oliver’s Baked Pumpkin Soup Recipe is very easy to make and doesn’t require any complicated techniques or ingredients. All you need is some pumpkin, a few simple seasonings, and some stock. The result is a delicious and comforting soup that’s perfect for cold winter days.
- Delicious And Nutritious. This recipe is full of flavor thanks to the combination of pumpkin, spices, and stock. Plus, it’s packed with nutrients, including Vitamin A, Vitamin C, magnesium, and potassium.
- Versatile. You can easily customize Jamie Oliver’s Baked Pumpkin Soup Recipe to suit your own tastes. Add more seasonings, swap out the stock for something else, or add some extra veggies. You can also make it vegan or vegetarian-friendly by using a vegetable-based stock.
Jamie Oliver Baked Pumpkin Soup Ingredients
- Pumpkin: obviously! The grocery stores now carry both carving and cooking pumpkins. Roasting pumpkin flesh after carving a Halloween face is a great way to improve its flavor and texture. The soup will be tasty. A “cooked” pumpkin (or butternut squash) makes a thicker, silkier, and more delicious soup than a typical pumpkin.
- Carrots: are an excellent method to bulk out the soup, add sweetness, and accentuate the orange color!
- Garlic: is vital in this soup because roasting it in its skin sweetens it and mellows the flavors so you get all the delicious, garlicky taste but not the death breath! Don’t try to economize here — it matters a great deal.
- Smoked Paprika: is one of my favorite spices; I use it frequently, and it’s excellent here to add a smokey, autumnal, bonfire-night scent to this soup.
- Dairy-free cream: contributes a final, velvety texture to the soup. Soya cream (especially Elmlea plant cream, which can be found in the dairy section of most grocery stores) is my go-to because it doesn’t add any discernible flavor to the dish, but coconut or oat cream would work just as well.
Is Baked Pumpkin Soup Keto-friendly?
Pumpkin is a low-carb vegetable, making it suitable for the ketogenic diet. However, it’s important to note that the addition of other ingredients, such as cream or cheese, can increase the overall carb content of the soup. To make a keto-friendly version of baked pumpkin soup, you can use a low-carb alternative to cream, such as coconut cream or almond milk. Additionally, you can skip adding cheese or use a low-carb cheese option.
The best type of pumpkin to use for baked pumpkin soup is a variety that is high in flesh and low in water content, such as sugar pumpkin or kabocha. These types of pumpkin will be sweeter and will have a more intense pumpkin flavor than other varieties.
What Other Vegetables Can You Add To Baked Pumpkin Soup?
Other vegetables that can be added to baked pumpkin soup include sweet potatoes, turnips, and parsnips. These vegetables will add additional flavor and texture to the soup, and can also help to thicken it.
How To Make Jamie Oliver Baked Pumpkin Soup
- Preheat the oven to 400°F
- Remove and discard the seeds from the pumpkin, then slice off the skin. Place the pieces in a roasting pan.
- Peel and slice the carrots and onion, thinly slice the celery, and add to the pan with the garlic cloves (whole, still in their skins).
- Toss in the oil, rosemary, and smoked paprika, then season with salt and black pepper to taste.
- Roast for 30 minutes, or until the pumpkin and carrots are tender. Remove from the oven.
- Locate the garlic cloves, snip off the ends, and press the soft meat back into the roasting tin, discarding the skins. Remove and discard the rosemary stalk.
- Fill a blender or food processor halfway with the contents of the roasting tray (or a saucepan with a hand blender). Blitz in the stock, tomato purée, and cream until fully smooth. Season to taste. Serve immediately.
What To Serve With Baked Pumpkin Soup?
- Curry Spiced Baked Pumpkin Soup. Make Jamie Oliver’s recipe with a twist by adding a tablespoon of curry powder to the onion and garlic sautéing stage. The added spice will give the soup a unique flavor and will be a great accompaniment to crusty bread.
- Baked Carrot And Pumpkin Soup. Replace the potatoes with carrots for a different take on the classic recipe. The sweetness of the carrots will pair nicely with the creamy pumpkin for a unique flavor.
- Roasted Red Pepper And Pumpkin Soup. For a smoky, rich flavor, add a handful of roasted red peppers to the onion and garlic sautéing stage. This will add a delicious depth of flavor that is sure to be a hit.
- Pesto And Parmesan Baked Pumpkin Soup. Add a dollop of pesto and a sprinkling of Parmesan cheese to the finished soup for a delicious Italian-inspired flavor.
- Baked Butternut Squash And Pumpkin Soup. Use a combination of butternut squash and pumpkin for a naturally sweet flavor with a unique texture.
- Baked Pumpkin And Coconut Milk Soup. Add a can of coconut milk to the soup for a creamy, slightly sweet flavor.
- Chipotle Baked Pumpkin Soup. Add a teaspoon of ground chipotle pepper to the onion and garlic sautéing stage for a smoky, spicy flavor.
- Baked Pumpkin And Lentil Soup. Replace the potatoes with cooked lentils for a hearty, protein-packed soup that is sure to fill you up.
How To Store Baked Pumpkin Soup?
You need to begin by bringing any leftover Pumpkin Soup to room temperature before continuing. At last, place it in a container that will keep air out for a maximum of four days of storage.
Yes! Make a large batch while you still have plenty of pumpkins, as it freezes well. Old margarine tubs are great for freezing individual portions since they stack well to save freezer space. Label and date your containers unless you want to play “guess the soup”
How To Reheat Baked Pumpkin Soup?
Freeze any remaining Pumpkin Soup, then thaw it in the fridge overnight before reheating it in a saucepan until heated through.
- For the greatest results, a smaller cooking pumpkin is preferable to a huge carving pumpkin. The large pumpkins used for carving will not produce a thick and creamy soup because their flesh is too watery. Butternut squash would work wonderfully as a substitute for a pumpkin.
- If you have the time, roast your veggies for a longer period of time at a lower temperature. Roasting vegetables for 30 minutes will guarantee that they are cooked through.
- When using a blender or food processor, remove the garlic cloves beforehand. “(This is the wise counsel of…)” Take care to get every last clove from the roasting pan, count them to verify that you used the correct amount, and then return the jar to the oven (discarding the skins).
What Herbs And Spices Work Well With Baked Pumpkin Soup?
Herbs and spices that work well with baked pumpkin soup include thyme, sage, nutmeg, and cinnamon. These flavors will complement the natural sweetness of the pumpkin and add depth to the soup.
What Cheese Goes Well With Baked Pumpkin Soup?
Cheeses that go well with baked pumpkin soup include parmesan, gouda, and cheddar. These cheeses will add a creamy and rich flavor to the soup, and can also be used as a garnish.
What Can I Add To Baked Pumpkin Soup For Flavor?
To add flavor to baked pumpkin soup, you can also add ingredients like smoked paprika, tomato purée, and rosemary. Additionally, you can add other seasonings like salt, pepper, and cayenne pepper to taste. Another option is to add a dollop of sour cream or crème fraîche on top before serving.
Try More Recipes:
Jamie Oliver Baked Pumpkin Soup Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 109.6
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Sodium 729.2mg31%
- Potassium 162.6mg5%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 1.9g8%
- Sugars 2.8g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.