The Pumpkin and Carrot Soup by Jamie Oliver is a thick, creamy, flavorful delight. Using leftover roasted vegetables speeds up the preparation time for an already quick and simple soup. It’s a family favorite and a wintertime must-make since it’s both nutritious and satisfying.
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- Jamie Oliver Pumpkin And Sweet Potato Soup
- Jamie Oliver Winter Vegetable Soup
- Salmon Lasagna Jamie Oliver
Why You’ll Love This Recipe
- Easy to make – Simply roast the vegetables (or use leftovers! ), simmer, mix until smooth, and then dig it.
- Extra smooth and creamy – The soup is silky smooth, thick and wonderful, and comforting.
- Dietary restriction friendly – This dish is easily adapted for vegan or vegetarian diets. It can also be produced without the use of gluten or dairy.
- It’s healthy – All your favorite vegetables—carrots, pumpkin, potatoes, and onions—go into making this stunning soup. This warming soup will help you stay healthy and strong through the winter.
- Perfect any time of year – All of the necessary components are perennially accessible. It’s best served when it’s cool outdoors, so it’s good in the fall and winter.
Jamie Oliver Pumpkin And Carrot Soup Ingredients
- Pumpkin – Any type of butternut squash or sweet pumpkin will do. Jap, Kent, Jarradale, and Butternut are typical examples. Make sure the pumpkin is chopped up tiny enough to cook through in a short amount of time.
- Carrots – Carrots of any size should be used. It’s up to personal taste whether you peel them or not. Make bite-sized rounds or bits to ensure even cooking.
- Onion and garlic – the soup’s savory undertones. Pumpkin and carrots are cooked along with them to bring forth their full flavor.
- Vegetable stock – To make a soup that is both filling and rich, try using vegetable stock. Chicken stock can be used instead if you don’t need a vegetarian option. Any kind of liquid vegetable stock, whether store-bought or homemade, is what you should use.
- Cream – For extra richness and creaminess, more cream or sour cream is added. Substitute coconut cream/milk, almond milk, soy milk, or any plant-based milk, or skip it altogether to keep the soup meat-free or vegan.
How To Make Jamie Oliver Pumpkin And Carrot Soup
- Preheat the oven to 220°C (428 F).
- Fill 1-2 big baking pans halfway with chopped pumpkin, carrot, potatoes, onion, and garlic. Coat the veggies with olive oil and roast for 25-30 minutes, or until soft and roasted on the edges.
- Combine the roasted veggies and garlic with the vegetable stock in a large saucepan. Bring to a boil over medium heat, then reduce to low-medium heat and cover for 5-10 minutes, or until the veggies are very soft.
- Allow the soup to cool slightly after turning off the heat. Blend the soup with a stick blender or a large blender until smooth.
- Season the soup with salt and pepper to taste. Stir in the cream or sour cream until well blended.
- Finish with a swirl of more cream, herbs, and/or pumpkin seeds. Enjoy!
What To Serve With Pumpkin And Carrot Soup?
- Filled Baltic Pies
- Potato Salad
- Chicken Patty On A Bun
- Fried Chicken
- Chicken Nuggets And French Fries
- Mac And Cheese
- Pasta Pomodoro
- Skillet Garlic Shrimp
- Braided Bread
How To Store Pumpkin And Carrot Soup?
Pumpkin and carrot soup may be kept in the refrigerator for up to four days if stored properly once it has cooled. The food should be reheated in the oven or on the stove before being served.
Can Pumpkin And Carrot Soup Be Frozen?
Yes! You can safely store this Pumpkin Carrot Soup in the freezer for up to three months. It’s best to let frozen food thaw at room temperature or in the fridge overnight before reheating. For a thinner consistency, add a bit more stock to the soup.
To Reheat Pumpkin and Carrot Soup?
Leftover Pumpkin and Carrot Soup may be reheated by heating it in a pot over low to medium heat until hot. If the soup thickens in the fridge, you may dilute it by adding a little more stock or water.
- Don’t be in a rush; if the pumpkin or carrots are undercooked, the soup will turn out lumpy when blended. We want the soup to be silky and smooth, so let the vegetables cook until they are completely soft.
- Add a little of your preferred dairy or non-dairy cream for a creamier, richer soup.
- Use vegetable stock and finish with a splash of coconut milk or cream to make this dish vegan.
- Thin the soup out by adding some additional stock if desired. Reduce the stock by half and let the soup boil longer to thicken it.
- After the soup has begun to boil, feel free to season it with curry powder, curry paste, ginger, or any other spice you choose (cumin, coriander, turmeric, or even chili). And if you’re not on a vegetarian diet, try topping it with some fried bacon or chorizo and a dash of paprika.
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Jamie Oliver Pumpkin And Carrot Soup Nutrition Facts
Amount Per Serving
- Calories 108.9
- Total Fat 4.4g
- Saturated Fat 2.7g
- Cholesterol 15.6mg
- Sodium 458.2mg
- Potassium 376.5mg
- Total Carbohydrate 14.5g
- Dietary Fiber 3.5g
- Sugars 6.2g
- Protein 3.1g
- Vitamin A 297.9%
- Vitamin C 12%
- Calcium 9.4%
- Iron 6%
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 108.9
- % Daily Value *
- Total Fat 4.4g7%
- Saturated Fat 2.7g14%
- Cholesterol 15.6mg6%
- Sodium 458.2mg20%
- Potassium 376.5mg11%
- Total Carbohydrate 14.5g5%
- Dietary Fiber 3.5g15%
- Sugars 6.2g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.