Sautéed Pumpkin Soup Jamie Oliver with Coconut Milk

Why You’ll Like It

There are several reasons why you should give this Pumpkin Soup a try:

• Warm and Creamy. The combination of pumpkin and coconut milk creates a creamy and luscious texture. The addition of ginger adds a subtle warmth and depth of flavour.
• A Kick of Spice. The touch of chilli powder adds a gentle kick, making each spoonful exciting. The fresh herbs and lime juice garnish add a burst of freshness and brightness to the soup.
• Easy. This recipe is easy to make and requires simple ingredients, making it accessible to everyone.
• Plant-based. It is a perfect dish for vegetarians and vegans, as it is made with organic vegetable stock and coconut milk.

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• Red Lentil Dahl with Coconut Milk
• Carrots and Sweet Potato Soup
• Mary Berry Celeriac Soup
• Mary Berry Gazpacho

For The Perfect Pumpkin Soup

• Make sure to deseed and cut the pumpkin into rough pieces before cooking.
• Grate the ginger finely to ensure it blends well into the soup.
• Use extra virgin olive oil for cooking to enhance the flavours.
• Simmer the soup for around 40 minutes to allow the flavours to meld together.
• Blend the soup in a food processor until smooth for a velvety texture.

What You Need

• Pumpkin – 1 kg / 2.2 lbs pumpkin or butternut squash
• Shallots – 2 shallots, chopped
• Ginger – 75 g / 2.6 oz ginger, finely grated
• Fresh Herbs – a few sprigs of chives or mint, chopped
• Extra Virgin Olive Oil – for cooking
• Organic Vegetable Stock – 1 litre / 4 cups vegetable stock
• Coconut Milk – 125 ml / 1/2 cup coconut milk, plus extra to serve
• Chilli Powder – 1/2 tablespoon chilli powder
• Lime – 1 lime

Variations

• Add a teaspoon of curry powder for a hint of Indian-inspired flavour.
• Garnish the soup with toasted pumpkin seeds for added crunch.
• For a creamier texture, substitute half of the vegetable stock with coconut cream.
• Experiment with different herbs such as basil or coriander for a unique twist.

Saving the Pumpkin Soup For Later

If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until piping hot before serving. You can also freeze the soup in individual portions for up to 3 months. Thaw it overnight in the refrigerator and reheat as desired.

Serving Jamie Oliver Pumpkin Soup with Coconut Milk

This Pumpkin Soup with Coconut Milk is best served hot and garnished with fresh herbs, a squeeze of lime juice, and a drizzle of coconut milk. Pair it with crusty bread or toasted croutons for a satisfying meal. You can also serve it as an appetizer before a main course or as a light lunch with a side salad. The vibrant colours and flavours of this soup make it an impressive dish to serve to guests or enjoy on a cosy night.

More Soup Recipes:

• Mary Berry Tomato Soup
• Mary Berry Parsnip Soup
• Carrots and Sweet Potato Soup
• Mary Berry Celeriac Soup
• Red Lentil Dahl

Health Info

• Calories: 188.12kcal
• Sugar: 8.59g
• Sodium: 774.11mg
• Fat: 11.68g
• Carbohydrates: 21.72g
• Fiber: 3.07g
• Protein: 3.91g