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Jamie Oliver Pumpkin ginger soup

Jamie Oliver Pumpkin Ginger Soup
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Jamie Oliver Pumpkin Ginger Soup is a blended vegetable soup made by simmering pumpkin with onion, garlic, and fresh ginger in stock, then pureeing it until smooth. The result is a light yet warming soup that focuses on natural flavor rather than richness.

Ingredients

Scale

    • 1 kg pumpkin or butternut squash, peeled, deseeded, and cubed

    • 1 tablespoon olive oil

    • 1 large onion, finely chopped

    • 2 cloves garlic, minced

    • 1½ tablespoons fresh ginger, finely grated

    • 1 litre vegetable stock or chicken stock

    • Salt, to taste

    • Black pepper, to taste

Instructions

Step 1: Prepare the pumpkin

Peel the pumpkin carefully, remove the seeds, and cut it into evenly sized cubes. Uniform pieces help the pumpkin cook at the same rate and blend smoothly later.

Step 2: Build the base flavour

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook slowly until soft and translucent. This step creates a sweet, mellow base for the soup.

Step 3: Add garlic and ginger

Stir in the garlic and grated ginger. Cook for about 30 seconds until fragrant, keeping the heat moderate so the garlic does not burn.

Step 4: Add pumpkin and stock

Add the pumpkin cubes to the pot and stir to coat them in the onion and ginger mixture. Pour in the stock, bring to a gentle simmer, and cover.

Step 5: Simmer until tender

Let the soup simmer for 18–20 minutes, or until the pumpkin is very soft when pierced with a fork. Soft pumpkin is key to a creamy texture.

Step 6: Blend until smooth

Remove the pot from the heat and blend the soup until completely smooth using a hand blender or countertop blender. Blend thoroughly for a silky finish.

Step 7: Season and serve

Season with salt and black pepper to taste. Stir well, warm gently if needed, and serve hot.

Find it online: https://jamieolivereats.uk/pumpkin-ginger-soup/