The roasted pumpkin flesh and roasted chestnuts in Jamie Oliver’s Pumpkin Chestnut Soup produce a stunning, rich golden color and a sweet and nutty flavor when blended together. In under an hour, you can make this soup and feast on the best of what fall has to offer in terms of food.
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Why Make This Recipe
During this time of year, when pumpkins seem to be growing out of the ground, there is nothing more fulfilling than roasting a giant pumpkin and then turning it into soup. Nights are becoming cooler, and it feels good to welcome the change by enjoying a hearty cup of homemade roast pumpkin soup.
It’s true that pumpkin and chestnuts make a great pair, and this dish is a fine example of why. After being roasted and combined together, the two components take on a sugary, creamy taste. The pumpkin adds a pleasant earthiness, while the chestnuts add a subtle smokiness.
Jamie Oliver Pumpkin Chestnut Soup Ingredients
- Pumpkin: Since pumpkins may be traced back to the winter squash family, any winter squash can do in this recipe. If you don’t have any pumpkins on hand, butternut squash is a fine stand-in. You may use 2 little squashes or 1 large squash. You may also use two cans of pumpkin puree to speed up the process of making the soup.
- Chestnuts: Since Jamie Oliver’s Pumpkin Chestnut Soup calls for raw chestnuts, you’ll need to roast them before you can extract them from their shells and use them in the soup. You can save time by using chestnuts that have already been roasted and have had their shells removed, but I recommend roasting your own at this time of year if you get the chance. If chestnuts are unavailable, you can use other nuts with a similar flavor, such as hazelnuts or pecans.
- Cream: There’s no need to include cream if you don’t want to. Adding it at the very end makes the soup very creamy and helps lighten it up. However, the chestnuts add a creamy texture to the soup on their own. For a more healthful option, cut back on the cream.
What’s The Point Of Roasting The Pumpkin?
To begin with, roasting pumpkin enhances its flavor by caramelizing its natural sugars. Second, once roasted, the skin can be easily peeled off and the meat can be easily sliced rather than having to do it while the meat is raw.
Ingredients like herbs and chestnuts are used in this dish. The sage and oregano in this recipe may be easily swapped out for coriander and cumin to make a spicy pumpkin soup.
How To Make Jamie Oliver Pumpkin Chestnut Soup
- If you are roasting your own chestnuts, make sure to do so before beginning the recipe. Use pre-roasted and deshelled chestnuts instead. Before adding roasted chestnuts to the recipe, coarsely chop them.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Using a big knife, cut the pumpkin(s) in half, then scoop out and discard the seeds. Place the pumpkin halves on a baking sheet and massage 1 tablespoon of oil into the flesh.
- Put the pumpkins in the oven for 30 minutes, or until tender. (Soft when a knife readily penetrates the skin)
- Meanwhile, cut and cook onions till tender in 1 tablespoon oil in a big pan. (TIP: Use a big pan to provide enough room for all of the ingredients and then space to hand combine).
- When the pumpkin is done, take it from the oven and let it cool somewhat before peeling or slicing off the skin. Add the pumpkin flesh, along with the chopped roasted chestnuts, to the onions.
- Add the sage, oregano, stock cubes, salt, and pepper to taste.
- Add around 800ml of boiling water to the pan and stir thoroughly.
- Blend the soup with a hand blender or in a blending machine until smooth. (Note: If the soup has to be reheated after blending, return it to the pan and bring it to a low boil.) (Do not heat.)
- Stir in the cream and serve with more cream, pumpkin seeds, and parsley on top.
What To Serve With Pumpkin Chestnut Soup?
- Roasted Vegetables
- Chicken Nuggets And French Fries
- Apple Fritters
- Potato Salad
- Pumpkin Muffins
- Macaroni Salad
- Bruschetta
- Roasted Beet Salad
- Cheesy Zucchini Bread
- Corn Casserole
- Bacon-Wrapped Asparagus
How To Store Pumpkin Chestnut Soup?
You can keep this pumpkin chestnut soup in the refrigerator for up to four days. Good results can be expected while reheating. If you omit the cream, this soup may be frozen. Cream soup will curdle if frozen, but can be easily reconstituted by blending after defrosting. Put it in the freezer for a minimum of 3 months.
How To Reheat Pumpkin Chestnut Soup?
If you have any Pumpkin Chestnut Soup left over, simply refreeze it and allow it to thaw in the refrigerator overnight. The next day, reheat it in a saucepan over medium heat until it is completely hot.
Can I Freeze This Soup?
Leave off the cream if you want to freeze this soup. The cream doesn’t freeze or reheat well, so exclude it before storing.
After the soup has cooled, you can store it in freezer-safe containers for up to three months. Just remember to leave out the cream before freezing. Put in the fridge overnight to defrost, then cook on the stove over low heat until it’s just boiling. Put the kettle on low.
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Jamie Oliver Pumpkin Chestnut Soup Nutrition Facts
Amount Per Serving
- Calories 94
- Total Fat 6g
- Saturated Fat 4g
- Total Carbohydrate 10g
- Sugars 5g
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 94
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Total Carbohydrate 10g4%
- Sugars 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
