How does Jamie Oliver make pumpkin soup?

How does Jamie Oliver make pumpkin soup?

Pumpkin & ginger soup Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

How do you make Mary Berry pumpkin soup?


  1. 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
  2. 1 large onion, roughly chopped.
  3. 2 medium carrots, peeled and chopped.
  4. 1 red pepper, deseeded and cut into cubes.
  5. 4 tbsp olive oil.
  6. 1 tbsp clear honey (optional)
  7. 5cm/2in piece fresh root ginger, peeled and chopped.

What can I add to tasteless pumpkin soup?

Cook the pumpkin in the stock as usual but add 1 cup cooked rice when you blend it. This will thicken the soup and make it creamier. Pass through a sieve and add more stock if it’s too thick. Garnish with toasted sesame seeds, a few drops of sesame oil and the most meagre swirl of soy sauce to taste.

What spice compliments pumpkin?

Pumpkin is notorious for pairing well with warm winter spices – as found in a variety of Moroccan-inspired cuisines. Try incorporating cinnamon, nutmeg, cloves, ginger, cumin and chilli with your pumpkin dishes for flavour-packed feasts.

How do I thicken pumpkin soup?

Thickening Agents Stir 1 tablespoon of cornstarch with 2 tablespoons of cooled pumpkin soup in a small cup, add a few tablespoons of the warm pumpkin soup, then add the paste back into the soup pot and stir it into the soup.

How do you make pumpkin soup less bland?

Throw in a chopped granny smith apple and that little hit of sourness will give your soup some extra zing. While you can cook the pumpkin in a little water, using chicken or vegetable stock can add extra depth and make your soup more satisfying. A good homemade chicken or veg stock is best.

What flavor goes well with pumpkin?

What Goes Well With Pumpkin?

  • Spices: nutmeg, cinnamon, allspice, cloves, ginger, chilies, Cajun spice, cayenne, pepper, and vanilla.
  • Dairy: cream cheese, cream, milk, butter, whipped cream, browned butter, and vanilla ice cream.
  • Savoury: almonds, pecans, walnuts, hazelnuts, rice, and oats.

How do you make Jamie Oliver butternut soup?


  1. 2 red onions.
  2. 2 carrots.
  3. 4 cloves garlic.
  4. 2 sticks of celery.
  5. ½ – 1 fresh red chilli.
  6. 2 sprigs fresh rosemary.
  7. 16 fresh sage leaves.
  8. 2 kg butternut squash, onion squash or musque de Provence.

What goes best with butternut?

What Goes Well With Butternut Squash

  • Herbs & Spices: cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf.
  • Sweet: brown sugar, maple syrup, honey.
  • Savoury: bacon, chicken, beef, ham, turkey, sausage, nuts, pasta, rice, eggs.

How do I add Flavour to bland pumpkin soup?

How do you thicken pumpkin soup?

What is a good recipe for Pumpkin Soup?

Directions Heat olive oil in a saucepan over medium-high heat. Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally for 3 minutes or until soup simmers. Ladle into bowls and top as desired.

What does pumpkin soup taste like?

Pumpkin soup can taste TWO ways, sweet or savory. Pumpkin itself doesn’t have a lot of flavor, even the types intended for cooking, like the sugar pumpkin or the Dickinson (the plant Libbys uses). Soups will either go with classic sweet spices, like cinnamon , allspice, nutmeg and clove, usually with a little broth added…

How do you make a soup creamy?

Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

How do I use fresh pumpkin in a recipe?

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork.