Jamie Oliver Roasted Pumpkin Soup Recipe

Jamie Oliver–style roasted pumpkin soup is rich, warming, and naturally sweet, built around the depth of flavour that roasting brings to pumpkin. Roasting caramelises the pumpkin’s natural sugars, giving the soup a fuller, more rounded taste than boiling alone. The texture is smooth and comforting, making it ideal for cooler days or when you want something nourishing and satisfying.

This soup feels simple but thoughtful. With just a few ingredients and careful cooking, it delivers flavour that feels complete rather than bland or watery.

Why This Roasted Pumpkin Soup Works So Well

Roasting is the key step that transforms pumpkin from mild to deeply flavourful. High heat concentrates sweetness and adds subtle toasted notes, which carry through the entire soup. When blended with aromatics and stock, the result is a silky bowl that tastes layered without relying on cream or heavy seasoning.

This approach reflects the practical, ingredient-led style often associated with Jamie Oliver—let good ingredients do the work, and keep the method straightforward.

What Is Jamie Oliver’s Roasted Pumpkin Soup?

Jamie Oliver’s roasted pumpkin soup is a blended vegetable soup made by roasting pumpkin first, then simmering it briefly with onion, garlic, and stock before blending.

The roasting step deepens flavour and colour, producing a soup that is naturally sweet, smooth, and warming without feeling heavy.

Jamie Oliver Roasted Pumpkin Soup Ingredients List

• Pumpkin, peeled, deseeded, and cut into chunks
• Onion, roughly chopped
• Garlic cloves, lightly crushed
• Olive oil
• Vegetable stock
• Ground nutmeg or cinnamon (optional)
• Salt and black pepper
• Fresh thyme or sage (optional)

How to Prepare Jamie Oliver’s Roasted Pumpkin Soup

Step 1: Roast the Pumpkin

Preheat the oven to 220°C (200°C fan). Place the pumpkin chunks on a baking tray, drizzle with olive oil, season lightly with salt and pepper, and roast until soft and lightly caramelised around the edges. This usually takes 25–30 minutes and is essential for flavour.

Step 2: Soften the Onion and Garlic

Heat a little olive oil in a large saucepan over medium heat. Add the onion and cook gently until soft and translucent. Stir in the garlic and cook briefly until fragrant, keeping the heat low to avoid bitterness.

Step 3: Combine Pumpkin and Aromatics

Add the roasted pumpkin to the pan along with nutmeg or cinnamon if using. Stir well so the pumpkin is coated in the aromatic oil, allowing the flavours to blend before adding liquid.

Step 4: Add Stock and Simmer

Pour in enough stock to just cover the vegetables. Bring to a gentle simmer and cook for 5–10 minutes so everything softens further and the flavours come together.

Step 5: Blend Until Smooth

Remove the pan from the heat and blend the soup until smooth and velvety. Adjust the thickness with extra stock if needed.

Step 6: Season and Finish

Season with salt and black pepper to taste. Finish with fresh herbs if using, stirring them through just before serving.

More recipes to add to your list

• Jamie Oliver Carrot and Courgette Soup
• Jamie Oliver Roasted Red Pepper Soup

Common Mistakes to Avoid When Making Jamie Oliver’s Roasted Pumpkin Soup

• Skipping the roasting step, which reduces the depth of flavour
• Adding too much stock, making the soup thin
• Burning garlic during cooking
• Under-seasoning, which dulls the natural sweetness

Delicious Ways to Serve Jamie Oliver’s Roasted Pumpkin Soup

• With crusty bread – Keeps it simple and filling
• With toasted seeds – Adds crunch and contrast
• With a swirl of yoghurt or cream – Softens the sweetness
• With herb oil – Adds aroma and richness

Expert Tips to Get This Pumpkin Soup Just Right

• Roast pumpkin until lightly browned, not pale
• Use a naturally sweet pumpkin variety
• Blend thoroughly for a smooth finish
• Taste and adjust the seasoning at the end

How to Add More Flavour to Roasted Pumpkin Soup

• Add chilli flakes for gentle heat
• Use cumin or coriander for warmth
• Finish with lemon juice to brighten
• Add roasted garlic for depth

Best Way to Store Roasted Pumpkin Soup Leftovers

Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to three days. The flavour often improves after resting.

Best Ways to Reheat Roasted Pumpkin Soup

Reheat gently on the stovetop, stirring occasionally. Add a splash of stock or water if the soup has thickened, and avoid boiling to preserve flavour and texture.

Nutritional Value (Per Serving)

Calories: ~260 kcal
Carbohydrates: ~30 g
Protein: ~6 g
Fat: ~14 g

FAQs

Should I peel the pumpkin before roasting it for soup?

Yes, peeling the pumpkin helps create a smoother soup and prevents tough skin from affecting the texture. Choose a pumpkin with firm flesh and remove the skin before roasting for the best results.

Why does my roasted pumpkin soup taste bland?

Pumpkin is mild on its own, so proper seasoning is important. Roasting the pumpkin well, seasoning in layers, and finishing with herbs or spices helps bring out its natural sweetness.

Can I make roasted pumpkin soup ahead of time?

Yes, this soup is ideal for making ahead. The flavour improves after resting, and it reheats well when warmed gently.

Can I freeze Jamie Oliver’s roasted pumpkin soup?

Yes, roasted pumpkin soup freezes well. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge before reheating slowly.

Final Words

Jamie Oliver’s roasted pumpkin soup shows how a simple technique can transform a humble ingredient. Smooth, warming, and full of natural sweetness, it’s an easy soup that feels thoughtful and satisfying, perfect for everyday meals when you want comfort without heaviness.

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