Jamie Oliver’s recipe for pumpkin and bacon soup combines roasted pumpkin puree with veggies and cream, then tops it all off with a hefty helping of crispy bacon. Probably the most delicious pumpkin soup you’ve ever tasted! It looks and tastes like you spent hours in the kitchen, yet it just takes a few minutes to prepare on a weeknight.
When fall arrives, I take advantage of the abundance of pumpkin and winter squash by preparing meals like roasted butternut squash, pumpkin dip, and this incredibly delicious pumpkin soup.
Try More Recipes From us:
- Jamie Oliver Carrot And Ginger Soup
- Jamie Oliver Carrot And Broccoli Soup
- Jamie Oliver Chicken And Sweetcorn Soup
Is Pumpkin Soup Good for You?
Pumpkin, once cooked, contains fewer calories and fat than raw pumpkin, in addition to more fiber and vitamins A, C, E, and B. Any diet that includes pumpkin is automatically more healthful. The bacon and cream give this soup some extra fat and calories. Reduce the cream by half if you want a healthier soup.
How Do You Cut A Pumpkin?
First, remove the pumpkin’s stem by slicing off a little piece of the pumpkin’s top. Use a sharp knife to split the pumpkin down the middle lengthwise. The pumpkin may be baked once the seeds are removed using a big spoon.
In order to bake well, an oven temperature of 400 degrees Fahrenheit is required. Spray some cooking spray on a sheet pan. Cut pumpkin in half and lay pieces cut-side down on the baking sheet. Wait 45 minutes or until the pumpkin is extremely soft before serving. Take a spoon and remove the cooked pumpkin meat from the shell.
How To Make Jamie Oliver Pumpkin And Bacon Soup?
- Preheat the oven to 400 degrees Fahrenheit. Remove the pumpkin’s stem end.
- Scoop out all of the seeds after cutting the pumpkin in half lengthwise. Place the pumpkin halves on a sheet pan covered with cooking spray, and cut the side down.
- Cook for 35-40 minutes, or until the pumpkin is very soft.
- Cook the bacon in a big saucepan over medium heat while the pumpkin bakes. It should take 5-6 minutes for the bacon to get crispy and browned.
- Remove the bacon from the saucepan and set it aside to use later. Remove the majority of the fat from the saucepan, leaving 1 tablespoon behind.
- Cook for 5-7 minutes, or until the onion and carrots have softened. Mix in the garlic and thyme. Season with salt and pepper to taste. 30 seconds in the microwave.
- Take the pumpkin out of the oven. Remove the meat and place it in the saucepan.
- Fill the saucepan halfway with chicken broth. Bring to a boil.
- Allow the soup to boil for 10-15 minutes, or until the veggies are soft. Incorporate the heavy cream.
- Puree the soup with an immersion blender or a conventional blender until smooth. Season with salt and pepper to taste.
- Serve the soup topped with the saved bacon, pumpkin seeds, and parsley.
What To Serve With Pumpkin And Bacon Soup?
- Potato Salad
- Fried Chicken
- Crispy Almond Chicken
- Lasagna
- Mac And Cheese
- Skillet Garlic Shrimp
- Braided Bread
How To Store Pumpkin And Bacon Soup?
The Pumpkin And Bacon Soup may be refrigerated in the refrigerator for up to 3 days, and it can be frozen for up to 2 months. The Pumpkin And Bacon Soup need to be defrosted in the refrigerator overnight, and then it needs to be reheated all the way through on the stove.
How To Reheat Pumpkin And Bacon Soup?
Soups with a broth basis, like this Pumpkin and Bacon Soup, may be reheated on the stovetop over medium heat while stirring regularly, or in the microwave. Soups and purees that have thickened with milk, cream, eggs, or cheese should be reheated over low heat with continuous stirring. Ingredients may separate due to boiling.
- Fresh sugar pie pumpkin, a petite pumpkin species known for its sweetness and rich flavor, is ideal for this soup. Jack-o’-lantern pumpkins are too rough and tasteless to use. During the fall and winter, sugar pie pumpkins may be found in the vegetable department of most supermarkets.
- Vegetarians can enjoy this soup by substituting veggie stock for the chicken broth and eliminating the bacon.
- In order to enhance the flavor of your soup, you can add croutons or grated Parmesan cheese.
Try More Recipes:
- Jamie Oliver Butternut Squash Soup With Coconut Milk
- Jamie Oliver Butternut Squash And Sweet Potato Soup
- Jamie Oliver Cauliflower Stilton Soup
Jamie Oliver Pumpkin And Bacon Soup Nutrition Facts
Amount Per Serving
- Calories 141.3
- Total Fat 5.7g
- Saturated Fat 1.9g
- Cholesterol 14mg
- Sodium 1724.1mg
- Potassium 674.3mg
- Total Carbohydrate 19.3g
- Dietary Fiber 4.1g
- Sugars 3.5g
- Protein 6.1g
- Vitamin A 239.8%
- Vitamin C 26.3%
- Calcium 6%
- Iron 12%
Nutrition Facts Source: Source
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 141.3
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.9g10%
- Cholesterol 14mg5%
- Sodium 1724.1mg72%
- Potassium 674.3mg20%
- Total Carbohydrate 19.3g7%
- Dietary Fiber 4.1g17%
- Sugars 3.5g
- Protein 6.1g13%
- Vitamin A 239.8 IU
- Vitamin C 26.3 mg
- Calcium 6 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
