This Jamie Oliver Spicy Pumpkin Soup is the epitome of autumnal comfort food; it’s creamy (from the pumpkin and some coconut milk), healthful, and the perfect thing to warm up with on a chilly winter day.
It’s fantastic to prepare in advance for the week’s worth of meals, and the leftovers are even better.
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Why You’ll Love This Recipe
- The absence of animal products, gluten, and dairy will go unnoticed. Everyone can find something they like in this soup!
- Easy to put together and requires nothing in the way of actual preparation on your part. While you relax, the oven will roast the ingredients to perfection.
- Fantastic dish to prepare ahead of time; leftovers are even nicer the next day. This is my favorite kind of soup since I can eat it every single day and never get tired of it. Produce a large quantity and savor it throughout the week.
- Like a taste of Autumn! Until I got to the United States, I did not enjoy pumpkin very much, but now that autumn has here, I am completely enamored with pumpkin everything (just ask this delectable vegan pumpkin banana bread I just made).
Jamie Oliver Spicy Pumpkin Soup Ingredients Variations
- Pumpkin options: To bring out the best tastes, I roast sugar pumpkins (but you may use whatever kind of pumpkin you choose). Make sure it’s pumpkin puree and not pumpkin pie filling if you’re using canned pumpkin. If you want a thicker consistency after blending, just add the additional puree. Substitute kabocha squash for pumpkin if you can’t locate it.
- Adjusting spice levels: In my Indian spice rack, I have Kashmiri chili powder on hand. If you don’t have red chili powder on hand, you may use cayenne or red chili flakes to reduce the heat. If you’d want to reduce the heat of the spices, coconut milk is a great addition. In order to get a more Thai-inspired taste profile, you can omit the garam masala, substitute curry powder, or try my Thai-curried butternut squash soup.
How Do You Thicken Spicy Pumpkin Soup?
If you like a thicker soup, after blending, add some canned pumpkin puree. Cornstarch is another thickening agent that can be utilized.
How To Make Jamie Oliver Spicy Pumpkin Soup
- Preheat the oven to 350°F.
- Cut the pumpkin in half. Remove the seeds and set them for roasting. Drizzle 2 tablespoons of avocado oil (one on each side) and massage the spices into the pumpkin flesh (i.e., 2 teaspoons each of cumin powder, coriander powder, and optional garam masala, as well as 1 teaspoon of red chili powder). Place the chicken skin side down on a baking sheet. Chop the onion in half and set it on the same baking sheet as four garlic cloves.
- Optional: Remove any mushy threads and dry your seeds before roasting. Toss with avocado oil, salt, pepper, and any additional spices of your desire. Toast for 10-15 minutes on a baking sheet.
- For 40 to 45 minutes, roast your pumpkin, onion, and garlic cloves.
- Allow the pumpkin to cool (if your blender cannot handle hot foods) before proceeding to the following step if your blender has a soup option.
- Scoop out the pumpkin flesh, roasted onions, and garlic, and combine with 4 cups vegetable stock and 12 cup coconut milk in a blender (optional). Blend until completely smooth.
- If your blender does not have a hot soup option, combine the ingredients in a large Dutch oven or saucepan and heat to a gentle simmer. Allow cooling before blending.
- Your spicy pumpkin soup is complete! Top with toasted pumpkin seeds, coconut milk, or additional herbs to taste!
What To Serve With Spicy Pumpkin Soup?
- Potato Salad
- Stuffed Mushrooms
- Macaroni Salad
- Quick Garlic Knots
- Bacchus Purple Salad Radish
- Easy Apple Salad
- Roasted Beet Salad
How To Store And Reheat Spicy Pumpkin Soup?
Allow this Spicy Pumpkin Soup to cool to room temperature before storing it. Keep for three to five days in the fridge in an airtight container. The soup may be portioned and frozen for up to two months in a freezer-safe bag.
- Dry ginger powder can be used in place of fresh ginger if you don’t have any on hand.
- Use canned pumpkins instead of fresh pumpkins for convenience. You must use unseasoned, unsweetened pumpkin, not pumpkin pie pumpkin.
- You may substitute pureed butternut squash or kabocha squash for the pumpkin in this recipe.
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Jamie Oliver Spicy Pumpkin Soup Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 158.1
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.8mg1%
- Sodium 753.9mg32%
- Potassium 595.8mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 4.9g20%
- Sugars 4.3g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.