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Home Sweet and spicy pumpkin soup by Jamie Oliver

Sweet and spicy pumpkin soup by Jamie Oliver

Name: Sweet and spicy pumpkin soup by Jamie Oliver
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 kg butternut squash; 16 fresh sage leaves; 2 red onions; 2 celery stalks; 2 carrots; 4 garlic cloves; 2 sprigs rosemary; 1/2 red chili pepper; 2 liters vegetable stock (I always get mine from the health food store; they're free of E-numbers); olive oil; salt & pepper

Recipes

There had been a pumpkin on the fruit bowl for a while and one day I decided it was time to make a nice soup with it. I've cooked with pumpkin before but hadn't made a soup out of it. A quick Google for inspiration led me to this recipe by Jamie Oliver. My experience with Jamie's recipes is that fiddling with them too much usually doesn't make them better, so I left the recipe (almost) as it is. The soup tasted wonderful, partly thanks to the sage on top (one of my favourite herbs!). When something makes me happy, I like to share it, so here is this lovely pumpkin soup recipe.

x_ckl_recipe_markerSweet and spicy pumpkin soup by Jamie Oliver This sweet and mildly spicy pumpkin soup from Jamie Oliver is full of flavour thanks to fresh sage, rosemary and a touch of chili. A hearty, nourishing soup that's easy to make with an immersion blender. Sweet and spicy pumpkin soup by Jamie Oliver Main course Caribbean 4 45 min 45 min

1. Peel and finely chop the onion and garlic, clean the carrots and celery and chop them into pieces. Remove the seeds from the chili and finely chop it. Place a pan over medium heat, heat some olive oil and fry the sage leaves in it for about 30 seconds. Then remove them from the pan and drain them on paper towels. The oil will now taste and smell beautifully of sage. Add the onion, celery, garlic, rosemary and chili, and season with salt and pepper. Cook everything for 10 minutes.

2. Remove the seeds from the pumpkin and cut it into pieces. You don't need to peel it. Add the pumpkin and the stock to the pan and let everything simmer gently for half an hour. When the pumpkin is soft and cooked, puree the soup in the pan with an immersion blender (you can also use a blender). Now taste and adjust the seasoning with salt, pepper or a little more chili if needed. Ladle the soup into bowls and serve with the crispy sage leaves. Drizzle a little olive oil over the top and your delicious soup is ready!

Recipes 2 kg butternut squash 16 fresh sage leaves 2 red onions 2 celery stalks 2 carrots 4 garlic cloves 2 sprigs rosemary 1/2 red chili pepper 2 liters vegetable stock (I always get mine from the health food store; they're free of E-numbers) olive oil salt & pepper Large pan paper towels immersion blender Soup pan stock-pots Soup bowls soup-bowls Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Ladle ladle Cookinglife Soup Bowls / Bowls Sabi Green ø 15 cm - 6 pieces Cookinglife Kom Cookinglife Soup Bowls / Bowls Cardida Beige ø 14 cm - 6 pieces Cookinglife Kom Cookinglife Soup Bowls / Bowls Sabi Beige ø 15 cm - 6 pieces Cookinglife Kom Cosy & Trendy Soup Bowls / Bowls Bistro Vintage White ø 16 cm - 6 pieces Cosy & Trendy Kom Creamy tomato and bell pepper soup foodies-creamy-tomato-and-bell-pepper-soup Creamy zucchini soup foodies-creamy-zucchini-soup Roasted chickpea soup with turmeric and spinach foodies-roasted-chickpea-soup-with-turmeric-and-spinach Lentil soup with lemon and fresh spinach foodies-lentil-soup-with-lemon-and-fresh-spinach

Recipe

Sweet and spicy pumpkin soup by Jamie Oliver

This sweet and mildly spicy pumpkin soup from Jamie Oliver is full of flavour thanks to fresh sage, rosemary and a touch of chili. A hearty, nourishing soup that's easy to make with an immersion blender.

Course	Main course
Kitchen	Caribbean
Servings	4

Preparation time

Preparation time	45 min
Total	45 min

Equipment

Large pan
paper towels
immersion blender

Ingredients

2 kg butternut squash
16 fresh sage leaves
2 red onions
2 celery stalks
2 carrots
4 garlic cloves
2 sprigs rosemary
1/2 red chili pepper
2 liters vegetable stock (I always get mine from the health food store; they're free of E-numbers)
olive oil
salt & pepper

Sweet and spicy pumpkin soup by Jamie Oliver

1. Peel and finely chop the onion and garlic, clean the carrots and celery and chop them into pieces. Remove the seeds from the chili and finely chop it. Place a pan over medium heat, heat some olive oil and fry the sage leaves in it for about 30 seconds. Then remove them from the pan and drain them on paper towels. The oil will now taste and smell beautifully of sage. Add the onion, celery, garlic, rosemary and chili, and season with salt and pepper. Cook everything for 10 minutes.

2. Remove the seeds from the pumpkin and cut it into pieces. You don't need to peel it. Add the pumpkin and the stock to the pan and let everything simmer gently for half an hour. When the pumpkin is soft and cooked, puree the soup in the pan with an immersion blender (you can also use a blender). Now taste and adjust the seasoning with salt, pepper or a little more chili if needed. Ladle the soup into bowls and serve with the crispy sage leaves. Drizzle a little olive oil over the top and your delicious soup is ready!

Cooking mode Prevents your screen from going to sleep

This pumpkin soup is perfect for a cold autumn or winter day. You can easily make the soup a day in advance and reheat it when you need it. The flavours only get better.

Serve the soup with a piece of crusty bread for a complete meal. The fried sage leaves provide a lovely crunchy garnish. A final drizzle of olive oil finishes the dish.

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