Sautéed Pumpkin Soup Jamie Oliver with Coconut Milk

Calories: 188.12kcal|Fat: 11.68g|Carbohydrates: 21.72g|Protein: 3.91g |

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Indulge in the exquisite Pumpkin Coconut Soup Jamie Oliver, where sautéed pumpkin, hints of chilli powder, and a symphony of fresh herbs converge. This culinary masterpiece introduces a modern twist to the comforting classic, harmonizing the creamy richness of coconut milk with the earthy sweetness of pumpkin. A journey for your palate, each spoonful offers a balanced explosion of flavours, making this soup a must-have for both cosy nights and impressive dining occasions.

This velvety smooth Pumpkin Soup with Coconut Milk is made from fresh pumpkin, shallots, ginger, and a blend of aromatic herbs. It is cooked in flavorful vegetable stock and enriched with creamy coconut milk and chili powder, giving a unique twist to the traditional recipe. The coconut milk brings a creamy and tropical flavor, while the ginger adds subtle warmth. The soup is then garnished with fresh herbs, creating a beautiful presentation. This recipe is a perfect choice for a cozy dinner or a comforting lunch on a chilly day.

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.

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.

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Health Info

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

Jamie Oliver Pumpkin Soup Recipe With Coconut Milk

Author Caroline Sciberras

Servings 4

Calories 188.12

Prep Time 20

Cook Time 40

Fat: 11.68g|Carbohydrates: 21.72g|Protein: 3.91g

Description

Ingredients

1 kilogram pumpkin (or butternut squash) deseeded and cut roughly into pieces
2 shallots chopped
75 grams ginger peeled and grated finely
a few sprigs of fresh herbs such as chives, mint, and chopped
extra virgin olive oil
1 litre organic vegetable stock
125 millilitres of coconut milk plus extra to serve
½ tablespoon chilli powder
1 lime

Instructions

Combine the pumpkin, shallots, ginger, and a bit of oil in a large saucepan.
Cook them together until they become soft.
Pour in the stock, coconut milk, and chili powder.
Add seasoning, and then bring the mixture to a boil.
Simmer for around 40 minutes.
Use a food processor to blend the mixture until smooth.
Serve it with fresh herbs, a squeeze of lime juice, and a drizzle of coconut milk.