PUMPKIN SOUP
Provided by Jamie Oliver
Categories appetizer
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
- Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
- Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
- Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.
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Jason Foster
[email protected]I'm a vegetarian, and I love this soup. It's a great way to get my daily dose of vegetables. I like to add a few extra vegetables to the soup, such as carrots, celery, and spinach.
Nirob Bonik
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I love to make it on a cold winter day. It always makes me feel better.
Stephen Manyiel
[email protected]I made this soup for a potluck, and it was a huge success. Everyone loved it! I even had people asking me for the recipe. I will definitely be making this again.
Victor Sierra
[email protected]This soup is so easy to make, and it's packed with flavor. I love the addition of the coconut milk. It gives the soup a really creamy and rich texture.
Ali murtaza Ali murtaza
[email protected]I've made this soup several times now, and it's always a hit. It's the perfect soup for a cold fall or winter day. I like to serve it with a side of crusty bread or crackers.
Cody Hemmins
[email protected]This soup is amazing! I made it for my family last night, and they all loved it. Even my picky kids ate it up. I will definitely be making this again and again.
Najeeb Ullah
[email protected]I'm not a huge fan of pumpkin soup, but this recipe changed my mind! The soup is creamy and flavorful, and the roasted pumpkin seeds add a nice crunchy texture. I will definitely be making this again.
Abbey omolola
[email protected]This soup is so easy to make, and it's packed with flavor. I love the addition of the ginger and nutmeg. It gives the soup a really warm and inviting flavor.
Abel Bahago
[email protected]I've made this soup several times now, and it's always a hit. My family loves it! I especially love the roasted pumpkin seeds. They add a nice crunchy texture to the soup.
Izzy Allen
[email protected]This soup is delicious! I love the combination of pumpkin and coconut milk. It's the perfect soup for a fall or winter day.
Sharon Oldacre
[email protected]I'm a big fan of pumpkin soup, and this recipe is one of my favorites. It's so easy to make, and it always turns out perfect. I love the creamy texture and the rich flavor.
Mohammad Mirsan
[email protected]I'm a vegetarian, and I love this soup. It's a great way to get my daily dose of vegetables. I like to add a few extra vegetables to the soup, such as carrots, celery, and spinach.
BIPUL KUMAR
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I love to make it on a cold winter day. It always makes me feel better.
SRK Gaming
[email protected]I made this soup for a potluck, and it was a huge success. Everyone loved it! I even had people asking me for the recipe. I will definitely be making this again.
Michael Caro
[email protected]This soup is so easy to make, and it's packed with flavor. I love the addition of the coconut milk. It gives the soup a really creamy and rich texture.
Marcia Curtis
[email protected]I've made this soup several times now, and it's always a hit. It's the perfect soup for a cold fall or winter day. I like to serve it with a side of crusty bread or crackers.
Jesse Rippy
[email protected]This soup is amazing! I made it for my family last night, and they all loved it. Even my picky kids ate it up. I will definitely be making this again and again.
Abike Ade
[email protected]I'm not a huge fan of pumpkin soup, but this recipe changed my mind! The soup is creamy and flavorful, and the roasted pumpkin seeds add a nice crunchy texture. I will definitely be making this again.
Arefin Isalam
[email protected]This pumpkin soup recipe is a keeper! It has the perfect balance of flavors, and it's so easy to make. I especially love the addition of the ginger and nutmeg. It gives the soup a really warm and inviting flavor.