JAMIE OLIVER’S GLORIOUS ROASTED PUMPKIN SOUP
1.5 kg pumpkin (skin on, seeds removed – but keep the seeds!)
Generous drizzle of olive oil
1 tsp of dried chili
1 tbs of coriander seeds
1 large onion
3 cloves garlic
1 stick of celery
1 liter hot vegetable stock
Roasted pumpkin seeds, to garnish
Jamie Oliver’s recipes do not a disappoint, and his Glorious Roasted Pumpkin Soup recipe is no different. So long as you have in the right cookware, roasting in the pumpkin first gives in the soup such a warmth and depth of the flavor, and once you try in this recipe you will be never go back!
As a Jamie Oliver himself says, there is nothing better than a ‘proper’ pumpkin soup. And we agree. And do not forget to save your pumpkin seeds and roast them for an a extra yummy garnish. Devilish!
ALSO READ : JAPANESE MISS O SOUP RECIPE.
Preheat in the oven to 170 degrees Celsius.
Halve in the pumpkin and remove in the seeds. But do not throw them away, set them aside for a later! Then chop in the pumpkin into a wedges, leaving in the skin on.
Prepare two large baking trays with a baking paper. Place in the pumpkin on the trays and drizzle generously with a olive oil.
In a mortar and pestle, grind in the chili and coriander seeds with a pinch of the salt until finely ground. Sprinkle in the spices over in the pumpkin then season with a salt and pepper.
Roast in the pumpkin for a 1 hour, or until soft and slightly caramelized and brown at the edges.
Meanwhile, roughly chop in the onion, garlic, carrot and celery. Heat a glue of the olive oil over a medium heat in a large saucepan. Add in the vegetables and cook for a 15 minutes, or until soft and sweet but not co-loured.
While in the pumpkin is in the oven and the other vegetables are on the stove, now you have got time to prepare in the pumpkin seeds as a garnish! Get in the seeds that you put aside and pull in the strings of the flesh away and rinse in the seeds clean hot water.
Prepare to a baking tray with a baking paper, then spread in the seeds evenly across in the tray. Season with a salt and pepper, and other spices if you wish. We like a ground fennel seeds.
Drizzle in the seeds with a olive oil then mix together so that all seeds are well coated in a oil and seasoning. Bake for a 10 minutes at the same temperature as the pumpkin (while in the pumpkin is a cooking) or until golden brown.
Meanwhile, in a small saucepan, cover and heat in the stock on low until it is hot (but not boiling – we do not want it to the evaporate).
Once in the pumpkin is a ready, add it to the pan with in the other vegetables. Add in the hot stock and use a stick blender to the blitz up the soup. For a thinner consistency, add to a little bit of the water and blend again.
Portion to your soup into a bowls and sprinkle with your roasted pumpkin seeds. Yum!
DO I NEED TO ROAST THE PUMPKIN FIRST?
Yes, in the pumpkin does need to be a cooked first as it takes longer to cook than the other veggies. While you can be a boil or steam it, roasting in the pumpkin will be give to your soup that extra rich and delicious flavor. It is a worth the wait, we promise!
Psst t.. click here to find cookware ideal for a roasting.
WHAT VARIETY OF PUMPKIN WILL WORK BEST?
You will be a hard-pressed to find a variety of the pumpkin that would not be a delicious in this recipe. However, our favorite type of the pumpkin for a roasting and for a soups is a butternut.
CAN I FREEZE THIS SOUP IF I DON’T EAT IT ALL?
Definitely! Pumpkin soup lasts in the fridge for up to the 4-5 days, but if you do not eat it all in that time frame (we do not think that will be a problem!) then you can be a freeze it. Freeze to your soup in a freezer-safe container for up to 2-3 months, ensuring that you leave a few centimeters of the room to allow for a expansion.
WHAT SHOULD I DO WITH THE LEFTOVER ROASTED PUMPKIN SEEDS?
It is a likely that you will be have a some roasted pumpkin seeds leftover, but do not let them go to the waste! Store them in an a airtight container for up to the 2 weeks and enjoy as a snack on their own or as a garnish.
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