The slow-cooker pumpkin soup from Jamie Oliver’s recipe is simple to make and turns out rich and satisfying. It has just the right amount of spiciness to complement the fruit’s savory quality. It’s simple to adapt to a vegan, gluten-free, or paleo diet.
Now that fall has here, you really must try this Slow Cooker Pumpkin Soup. As it cooks low and slow, the house fills with a wonderful aroma. As it cooks in the crock pot, the house will fill with the comforting scent of pumpkin pie and spices. The pumpkin’s inherent earthy and nutty flavor is highlighted in this recipe.
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Is Jamie Oliver Slow Cooker Pumpkin Soup Healthy?
Yes, because pumpkin and veggies, both of which are commonly found in slow cooker pumpkin soup, are nutritious powerhouses that lend this dish a healthful reputation. Vegetable broth with a reduced salt content and olive oil can be used as a basis for a healthier dish. But the fat and calorie content might rise if you throw in some heavy cream and red curry paste.
Jamie Oliver Slow Cooker Pumpkin Soup Ingredients
- Fresh pumpkin: Roasted whole pumpkin (sugar pumpkin or butternut pumpkin) can be used instead of canned. Pumpkin puree can be substituted with canned pumpkin if desired.
- Onion, fresh ginger, and garlic: The taste is greatly enhanced by this.
- Vegetable stock or chicken broth: Select the one that best suits your needs or preferences.
- Red curry paste: You may thank this for being the magic ingredient! The use of curry powder is another option.
- Aromatics: Cayenne pepper, black pepper, ground cinnamon, nutmeg, and salt are a few examples.
- Heavy cream: To make a thick and velvety soup.
- Pumpkin seeds and parsley: To garnish.
How To Roast Pumpkin For Pumpkin Soup?
If you’re going to cook the soup, it’s best if you roast your own pumpkin. You’ll have complete say over the ingredients and flavorings this way.
Here’s how you roast it:
How To Make Jamie Oliver Slow Cooker Pumpkin Soup
Roast the Pumpkin – optional:
- Mix the cubed pumpkin with 2 tablespoons olive oil, put on a baking pan, and roast for 30 minutes at 400°F.
Make the Soup:
- In the slow cooker, combine all of the ingredients from the soup section, except the heavy cream.
- Cook for 7-8 hours on low or 4-5 hours on high.
- Add the cream and purée the pumpkin with a potato masher during the last 30 minutes of simmering.
- Season with salt, pepper, and additional ingredients to taste. If the soup is too thick, add a little more heated cream or broth.
- Cream the soup as much as you like with a blender or immersion blender.
- Garnish with cream, cilantro, and pepita seeds if desired.
What To Serve With Pumpkin Soup?
Recipe Variations
- Coconut Curry Pumpkin Soup. This version of Jamie Oliver’s slow cooker pumpkin soup recipe adds a tropical twist with the addition of coconut milk and curry powder. Simmer the vegetables in a combination of pumpkin puree, coconut milk, and chicken broth for a creamy, flavorful soup. Top with a sprinkle of curry powder and chopped fresh cilantro for an extra pop of flavor.
- Mexican-Style Pumpkin Soup. Give Jamie Oliver’s slow cooker pumpkin soup a Mexican-inspired makeover with the addition of diced jalapenos, garlic, chili powder, and cumin. Simmer the vegetables in a combination of pumpkin puree and chicken broth, then season with spices. Serve with a dollop of sour cream and a sprinkle of cilantro for a delicious, south-of-the-border twist.
- Spicy Chipotle Pumpkin Soup. For a spicier version of Jamie Oliver’s slow cooker pumpkin soup, add a can of chipotle peppers in adobo sauce. Simmer the vegetables in a combination of pumpkin puree and chicken broth, and season with chipotle peppers and some ground cumin. Serve with a dollop of sour cream and a sprinkle of chopped green onions for a smoky, spicy treat.
- Cheesy Pumpkin Soup. For a cheesy version of Jamie Oliver’s slow-cooker pumpkin soup, add a cup of grated cheddar cheese to the soup as it simmers. Simmer the vegetables in a combination of pumpkin puree and chicken broth, then stir in the cheese until it melts. Serve with a sprinkle of grated Parmesan cheese and a few slices of toasted, buttered bread.
- Bacon-Maple Pumpkin Soup. For a sweet-and-savory version of Jamie Oliver’s slow cooker pumpkin soup, add some diced bacon and a tablespoon of maple syrup to the soup as it simmers. Simmer the vegetables in a combination of pumpkin puree and chicken broth, then season with bacon and maple syrup. Serve with a sprinkle of chopped chives and a drizzle of maple syrup for a delicious flavor combination.
- Thai-Style Pumpkin Soup. For a Thai-inspired version of Jamie Oliver’s slow cooker pumpkin soup, add some red curry paste and fish sauce to the soup as it simmers. Simmer the vegetables in a combination of pumpkin puree and chicken broth, then season with the curry paste and fish sauce. Serve with a sprinkle of chopped peanuts and a few slices of lime for a zesty, flavorful soup.
Yes! Reheat it after storing it according to the guidelines below. Even after being frozen, the flavor isn’t compromised.
The alternative is to prepare a large quantity, put it in the fridge, and reheat it later.
How To Store Pumpkin Soup?
- Refrigerate: You should start by bringing your leftover Pumpkin Soup to room temperature. Finally, put it in an airtight container for up to 4 days of storage.
- Freeze: If you allow it to cool down completely, this Pumpkin Soup freezes quite nicely. Then, place the mixture in a large, freezer-safe container. It will expand, so make sure there’s enough room over your head. You may store the soup in the freezer for up to three months. It’s not a good idea to freeze it while the dairy is still inside. When warming, mix it in.
- To reheat: If you have leftover Pumpkin Soup, just refreeze it and defrost it in the refrigerator overnight before reheating it in a saucepan. The use of cream at this stage is optional but highly recommended.
Recipe Tips
- To save calories, try subbing low-fat yogurt or milk for the cream. Even with fewer calories, it will taste smooth and creamy.
- You may throw in some celery, carrots, or potatoes. They improve both the nutritional value and variety without significantly affecting the flavor.
- To make a fancy presentation, spoon the soup into a bread dish.
- And, of course, make sure you combine them well. Use a blender, food processor, or immersion blender to achieve the desired consistency.
How To Thicken Slow-Cooker Pumpkin Soup?
Thickening pumpkin soup made in a slow cooker may be done in a few different ways. Using a slurry made from a starch-based thickener, such as cornstarch or flour, and a little amount of cold water is one option. It’s best to add this during the final hour of simmering the soup. A second option for thickening the soup is to add pumpkin or other vegetables that have been pureed.
Can Slow Cooker Pumpkin Soup Be Made In An Instant Pot?
It is true that pumpkin soup cooked in a slow cooker may be produced in an Instant Pot. It’s as easy as throwing everything into the Instant Pot and switching it to slow cooker mode. Cooking time may vary somewhat.
Can Slow Cooker Pumpkin Soup Be Made Vegetarian?
By substituting vegetable broth for chicken broth and leaving out the meat altogether, slow-cooker pumpkin soup may be easily adapted for vegetarians.
Can You Make This Slow Cooker Pumpkin Soup Vegan?
By subbing coconut milk or another non-dairy milk for the heavy cream and substituting vegan butter or coconut oil for the regular butter, this slow cooker pumpkin soup may be made suitable for vegans. On top of that, you can make it vegan by not using or substituting ingredients like cream and pumpkin seeds.
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Jamie Oliver Slow Cooker Pumpkin Soup Nutrition Facts
Amount Per Serving
- Calories 241
- Total Fat 11g
- Saturated Fat 6.1g
- Trans Fat 0.3g
- Cholesterol 32mg
- Sodium 1033mg
- Potassium 709mg
- Total Carbohydrate 27g
- Dietary Fiber 5.7g
- Sugars 12g
- Protein 9.5g
- Vitamin A 562%
- Vitamin C 18%
- Calcium 8%
- Iron 18%
Nutrition Facts Source: Source
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 241
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6.1g31%
- Trans Fat 0.3g
- Cholesterol 32mg11%
- Sodium 1033mg44%
- Potassium 709mg21%
- Total Carbohydrate 27g9%
- Dietary Fiber 5.7g23%
- Sugars 12g
- Protein 9.5g19%
- Vitamin A 562 IU
- Vitamin C 18 mg
- Calcium 8 mg
- Iron 18 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.
