Adan Kendric Jamie Oliver’s Pumpkin and Ginger Soup is a vibrant and warming dish that’s perfect for autumn or whenever you crave something comforting yet light. The sweet, earthy flavor of pumpkin pairs beautifully with the zing of fresh ginger, creating a soup that is both nourishing and flavorful. This simple yet elegant recipe can be made with minimal ingredients, making it ideal for weeknight dinners or cozy weekend meals.
Why This Recipe Is a Must-Try
- Warming and Comforting: The blend of pumpkin and ginger creates a cozy soup that’s perfect for colder days.
- Nutrient-Dense: Pumpkin is rich in vitamins, fiber, and antioxidants, while ginger adds anti-inflammatory benefits.
- Simple Ingredients: Made with basic pantry staples, it’s easy to prepare.
- Vegan-Friendly: Naturally vegan, making it suitable for a variety of dietary needs.
- Great for Leftovers: The flavors deepen after a day, making it perfect for meal prep.
Other Jamie Oliver Recipes
- Jamie Oliver Carrot and Coriander Soup
- Jamie Oliver Carrot and Lentil Soup
- Jamie Oliver Zucchini Soup
What is Jamie Oliver Pumpkin and Ginger Soup?
Jamie Oliver’s Pumpkin and Ginger Soup is a creamy, flavorful soup made with roasted pumpkin, fresh ginger, and a few aromatic ingredients. The sweetness of the pumpkin is enhanced by the warmth of the ginger, resulting in a smooth, velvety soup that’s both delicious and healthy.
Jamie Oliver Pumpkin and Ginger Soup Ingredients
- 1.5 kg (3.3 lbs) pumpkin, peeled, deseeded, and chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, peeled and finely grated
- 1 liter (4 cups) vegetable stock
- 1 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Fresh coriander or parsley for garnish (optional)
- Coconut milk or cream (optional for added creaminess)
Step-by-Step Instructions to Prepare Jamie Oliver Pumpkin and Ginger Soup
Step 1. Roast the Pumpkin
Preheat your oven to 200°C (400°F). Place the chopped pumpkin on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and golden. Roasting brings out the natural sweetness of the pumpkin and enhances the flavor of the soup.
Step 2. Sauté the Onion, Garlic, and Ginger
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently to avoid burning.
Step 3. Add the Roasted Pumpkin and Stock
Once the pumpkin is roasted, add it to the pot with the onions, garlic, and ginger. Pour in the vegetable stock and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld together.
Step 4. Blend the Soup
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup, leaving some pumpkin pieces intact. Alternatively, you can transfer the soup to a countertop blender in batches.
Step 5. Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with more salt, pepper, or ginger if needed. For added creaminess, you can stir in a splash of coconut milk or cream. Ladle the soup into bowls and garnish with fresh coriander or parsley for a burst of freshness.
What to Serve with Jamie Oliver Pumpkin and Ginger Soup
- Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
- Garlic Bread: A side of garlic bread adds extra flavor and texture.
- Simple Salad: A light green salad complements the richness of the soup.
- Roasted Vegetables: Pair with roasted vegetables for a wholesome meal.
- Rice or Quinoa: Add a scoop of rice or quinoa for an extra boost of protein and fiber.
Expert Tips for Mastering Jamie Oliver Pumpkin and Ginger Soup
- Roast the Pumpkin: Roasting the pumpkin enhances its natural sweetness and adds depth of flavor to the soup.
- Adjust Ginger Level: For more heat, increase the amount of fresh ginger. If you prefer a milder flavor, reduce the ginger or use powdered ginger.
- Use Fresh Pumpkin: Fresh pumpkin gives the best flavor, but if you’re short on time, canned pumpkin can be used.
- Add Creaminess: Stir in a splash of coconut milk or cream at the end for a richer, creamier texture.
- Customize the Spices: Add a pinch of cinnamon, nutmeg, or curry powder for extra warmth and complexity.
Variations of Jamie Oliver Pumpkin and Ginger Soup
- Spicy Pumpkin Soup: Add chili flakes or a pinch of cayenne pepper for a spicy kick.
- Coconut Pumpkin Soup: Stir in coconut milk for a rich and creamy tropical twist.
- Curried Pumpkin Soup: Add a teaspoon of curry powder to the soup for a warm, spiced flavor.
- Carrot and Pumpkin Soup: Add a few chopped carrots to the soup for extra sweetness and color.
- Herb-Infused: Garnish with fresh thyme or rosemary for an herbal touch.
How to Store Leftovers of Jamie Oliver Pumpkin and Ginger Soup
- Refrigeration: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Make sure to leave space for expansion.
- Labeling: Always label your containers with the date to keep track of freshness.
How to Reheat Jamie Oliver Pumpkin and Ginger Soup Leftovers
- Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until warmed through.
- Microwave: Place the soup in a microwave-safe bowl and heat in 1-2 minute intervals, stirring between each, until fully warmed.
- Add Liquid if Needed: If the soup thickens too much after storage, add a little vegetable stock or water to loosen it up while reheating.
Nutrition Value (per serving)
- Calories: 180 kcal
- Carbohydrates: 26g
- Protein: 4g
- Fat: 8g
- Fiber: 5g
- Sugar: 10g
- Sodium: 400mg
FAQs
Can I freeze Jamie Oliver’s Pumpkin and Ginger Soup?
Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave when ready to serve.
How long does Jamie Oliver Pumpkin and Ginger Soup last in the fridge?
This soup will last up to 4 days in the fridge when stored in an airtight container. Make sure to reheat it thoroughly before serving.
Can I make Jamie Oliver Pumpkin and Ginger Soup without blending?
Yes, if you prefer a chunkier texture, you can skip the blending step. The roasted pumpkin pieces will still provide a creamy and delicious base for the soup.
Can I add other vegetables to Jamie Oliver’s Pumpkin and Ginger Soup?
Absolutely! You can add vegetables like carrots, sweet potatoes, or butternut squash for extra flavor and nutrition. Just adjust the cooking time accordingly.
Final Words
Jamie Oliver’s Pumpkin and Ginger Soup is a delightful and healthy dish that’s perfect for fall and winter. It’s easy to make, rich in flavor, and packed with nutrients, making it a go-to recipe for a cozy meal at home. The combination of roasted pumpkin and fresh ginger creates a warming, fragrant soup that can be enjoyed as a light lunch or dinner. Try it today and enjoy a bowl of this delicious, velvety soup!
More Jamie Oliver Recipes
- Jamie Oliver Asparagus Soup
- Jamie Oliver Chicken and Mushroom Risotto
- Jamie Oliver Chicken And Chorizo Stew
jamie oliver pumpkin and ginger soup Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: British
Description
Jamie Oliver’s Pumpkin and Ginger Soup is a creamy, flavorful soup made with roasted pumpkin, fresh ginger, and a few aromatic ingredients. The sweetness of the pumpkin is enhanced by the warmth of the ginger, resulting in a smooth, velvety soup that’s both delicious and healthy.
Ingredients
-
-
- 1.5 kg (3.3 lbs) pumpkin, peeled, deseeded, and chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, peeled and finely grated
- 1 liter (4 cups) vegetable stock
- 1 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Fresh coriander or parsley for garnish (optional)
- Coconut milk or cream (optional for added creaminess)
-
Instructions
Preheat your oven to 200°C (400°F). Place the chopped pumpkin on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and golden. Roasting brings out the natural sweetness of the pumpkin and enhances the flavor of the soup.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently to avoid burning.
Once the pumpkin is roasted, add it to the pot with the onions, garlic, and ginger. Pour in the vegetable stock and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld together.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup, leaving some pumpkin pieces intact. Alternatively, you can transfer the soup to a countertop blender in batches.
Taste the soup and adjust seasoning with more salt, pepper, or ginger if needed. For added creaminess, you can stir in a splash of coconut milk or cream. Ladle the soup into bowls and garnish with fresh coriander or parsley for a burst of freshness.
