Creamy pumpkin soup with a spicy kick and crunchy sage
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.
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!
Recipe
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 | 45 min |
|---|---|
| Total | 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!
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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