Jamie Oliver 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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Ingredients
- 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)
Instructions
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.
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.
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.
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.
Remove the pan from the heat and blend the soup until smooth and velvety. Adjust the thickness with extra stock if needed.
Season with salt and black pepper to taste. Finish with fresh herbs if using, stirring them through just before serving.
Find it online: https://jamieolivereats.uk/roasted-pumpkin-soup/