If you’re looking for a comforting soup, go no further than Jamie Oliver’s Pumpkin and Sweet Potato Soup. It’s ready in about 30 minutes, is vivid and velvety, and is loaded with autumnal flavors.
It’s comforting and nutty because of the nutmeg, ginger, and cinnamon, and it’s packed with harvested vegetables like pumpkin, sweet potato, and squash. This delicious meal is also suitable for those who avoid animal products, gluten, soy, and nuts. Great for serving the company because it doesn’t include any of the usual allergy suspects.
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Why You’ll Love This Recipe
- The Jamie Oliver Pumpkin And Sweet Potato Soup Recipe is a hearty and comforting dish that is perfect for a cold winter day. It is full of flavor, thanks to the combination of pumpkin and sweet potato, as well as the addition of onions, garlic, and herbs.
- The recipe is also incredibly easy to make and only requires a few simple ingredients. It also takes minimal time to prepare, as all you have to do is simmer the vegetables until they are tender.
- The soup is also incredibly healthy, as it is packed with vitamin A and fiber. It is also low in calories and fat, making it a great choice for those looking to watch their waistline.
Jamie Oliver Pumpkin And Sweet Potato Soup Ingredients
- Yellow Onion. Roughly chopped yellow onion is used as a base for the soup. It adds a sweetness and depth of flavor to the soup. The onion is sautéed in oil before adding the other ingredients. Using a yellow onion rather than a white onion will give a sweeter taste to the soup.
- Garlic. Chopped garlic is added to the soup to give it an extra depth of flavor. Garlic has a strong pungent flavor and aroma, and when cooked, it becomes sweeter and milder. If you prefer a more subtle garlic flavor, you can use less or mince it very finely.
- Buttercup Squash. Peeled and cubed buttercup squash is one of the main ingredients in this soup. It provides a rich, creamy, and slightly sweet flavor to the soup. Be sure to remove the seeds before cubing the squash.
- Sweet Potato. Peeled and cubed sweet potatoes are added to the soup to give it a natural sweetness and creamy texture. It also helps to thicken the soup.
- Pumpkin Puree. Pumpkin puree is used to give the soup a pumpkin flavor. It is also used as a thickening agent for soup. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Low Sodium Vegetable Broth. Vegetable broth is used as the liquid base for the soup. Using low-sodium broth will allow you to control the amount of salt in the soup.
- Cinnamon. A teaspoon of ground cinnamon is added to the soup to give it a warm, spicy flavor. It also helps to balance the sweetness of the other ingredients.
- Ground Ginger. A ½ teaspoon of ground ginger is added to the soup to give it a warm, spicy flavor. It also has anti-inflammatory properties.
- Nutmeg. A ½ teaspoon of ground nutmeg is added to the soup to give it a warm, spicy flavor. It also helps to balance the sweetness of the other ingredients.
- Salt And Pepper. Salt and pepper are added to taste to bring out the flavors of the other ingredients. Be careful not to add too much salt as the broth is already salted.
Absolutely! All those vegetables in this Pumpkin and Sweet Potato Soup make it a nutritious powerhouse. Vitamin A, vitamin C, and potassium are just a few examples. Plus, it’s loaded with fiber and healthy carbohydrates.
This pumpkin and sweet potato soup is a great choice for those who are trying to reduce their fat intake. This meal is inherently minimal in fat because of the absence of oil.
Can I Use Canned Pumpkin In This Pumpkin And Sweet Potato Soup?
Yes, you can use canned pumpkin in this pumpkin and sweet potato soup. Canned pumpkin puree is a convenient and easy way to add pumpkin to your soup, and it will give you a similar taste and texture as using a fresh pumpkin.
Yes, you can make this pumpkin and sweet potato soup in a slow cooker, simply add all the ingredients to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
How To Make Jamie Oliver Pumpkin And Sweet Potato Soup
- In a large saucepan, sauté the chopped onion and garlic with two tablespoons of water until soft and golden, about 3 minutes.
- Bring the remaining ingredients to a boil over high heat. Reduce the heat to medium and cook for 8 minutes, or until the vegetables are fork-tender.
- Purée your soup with an immersion blender until smooth and creamy. If desired, garnish with pumpkin seeds.
- Curry-Style Pumpkin And Sweet Potato Soup. Add a tablespoon of curry powder, a teaspoon of cumin, a pinch of cayenne pepper, and a tablespoon of fresh ginger to the soup. Serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
- Smoky Pumpkin And Sweet Potato Soup. Add a teaspoon of smoked paprika, a tablespoon of tomato paste, and a teaspoon of garlic powder to the soup. Garnish with crispy fried bacon, a dollop of sour cream, and chives.
- Butternut Squash And Sweet Potato Soup. Replace the pumpkin with butternut squash and add a teaspoon of cinnamon, a tablespoon of maple syrup, and a pinch of nutmeg. Serve with a dollop of ricotta cheese and toasted pumpkin seeds.
- Tuscan-Style Pumpkin And Sweet Potato Soup. Add a tablespoon of Italian herbs and a tablespoon of balsamic vinegar to the soup. Serve with a sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil.
- Chipotle Pumpkin And Sweet Potato Soup. Add a tablespoon of chipotle powder, a teaspoon of garlic powder, and a tablespoon of honey to the soup. Top with a dollop of sour cream, a sprinkle of cilantro, and a lime wedge.
- Spicy Coconut Pumpkin And Sweet Potato Soup. Add a can of coconut milk, a tablespoon of chili powder, and a teaspoon of ground cumin to the soup. Serve with a dollop of Greek yogurt and a sprinkle of toasted coconut flakes.
- Caramelized Onion Pumpkin And Sweet Potato Soup. Caramelize 2 onions in butter over medium heat and add to the soup. Serve with a sprinkle of feta cheese, a dollop of cream cheese, and a drizzle of balsamic glaze.
What To Serve With Pumpkin And Sweet Potato Soup?
- Crusty Bread. A hearty slice of crusty bread is the perfect accompaniment to any soup. Slather it with butter or olive oil and dip it into Jamie Oliver’s Pumpkin and Sweet Potato Soup for an extra burst of flavor.
- Grilled Cheese. A warm grilled cheese sandwich pairs beautifully with this soup. The gooey cheese melts in your mouth with every bite, and the soup adds a bit of sweetness and richness.
- Kale Chips. Kale chips are a great way to add some crunch to the soup. The kale chips are baked until they’re crispy, and they add a bit of texture to the smooth soup.
- Bacon. Bacon adds a smoky flavor and a bit of crunch to the soup. Fry up some bacon and crumble it over the soup for an extra savory treat.
- Roasted Pumpkin Seeds. Roasted pumpkin seeds give the soup a bit of a nutty flavor and a crunchy texture. Sprinkle some over the top of the soup right before serving.
- Sour Cream. Sour cream adds a bit of creaminess and tang to the soup. Top it with a dollop of sour cream before serving it for an extra bit of flavor.
How To Reheat Pumpkin And Sweet Potato Soup?
To reheat leftover Pumpkin and Sweet Potato Soup in the microwave, cover the cup or bowl with a moist paper towel and heat on high for three minutes, stopping every minute to stir (to prevent cold patches, yuck).
How To Store Pumpkin And Sweet Potato Soup?
Refrigerated, your pumpkin and sweet potato soup will stay good for up to 4 days. Keep it in an airtight container, and reheat it on the stovetop. Stored properly, this soup may be frozen for up to three months. Leave some room for expansion and wait until it has cooled fully before freezing.
- Avoid worrying about cutting your vegetables into perfectly even pieces. Pureeing the soup eliminates the requirement for uniformly sized ingredients.
- When you want to purée anything with less effort, cleanup, and appliances, an immersion blender is your best bet.
- Blending hot liquids requires extra care if you don’t have an immersion blender. Avoid messes by not filling the blender to capacity and doing the job in stages.
- When the food is done cooking, taste it to see if extra salt or seasoning is needed. You could need additional salt if you’re not using a salty broth.
Is This Pumpkin And Sweet Potato Soup Vegan?
This pumpkin and sweet potato soup can be made vegan by using vegetable broth instead of chicken broth. Additionally, you can use plant-based milk or cream to add creaminess instead of dairy milk or cream.
What Other Vegetables Can Be Add To Pumpkin And Sweet Potato Soup?
You can add other vegetables to pumpkin and sweet potato soup to add more flavor and nutrition. Some good options include carrots, parsnips, leeks, and kale.
Do I Need To Roast The Pumpkin When Making This Soup?
You do not need to roast the pumpkin when making this soup, but you can if you want to add a deeper, more complex flavor. To roast the pumpkin, cut it into cubes, toss it with a little oil, salt, and pepper, and roast in a preheated 425-degree F oven for 25-30 minutes, or until tender.
What Topping Goes Well With Pumpkin And Sweet Potato Soup?
A good topping for pumpkin and sweet potato soup might be a dollop of sour cream or yogurt, some croutons, or a sprinkle of pumpkin seeds. Chopped fresh herbs like thyme, parsley or cilantro also goes well. Another option is to add some coconut milk or cream which will give a nice creaminess to the soup.
Try More Recipes:
- Jamie Oliver Thai Coconut Chicken Soup
- Jamie Oliver Sweet Potato Chorizo Soup
- Jamie Oliver Sweet Potato And Leek Soup
Jamie Oliver Pumpkin And Sweet Potato Soup Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 129.6
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1g5%
- Cholesterol 3.3mg2%
- Sodium 1247mg52%
- Potassium 1029.7mg30%
- Total Carbohydrate 24.3g9%
- Dietary Fiber 5g20%
- Sugars 7.5g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.