Jamie Oliver shared his go-to recipe for a “zingy” pumpkin and ginger soup that is “not too tricky” to make – in fact, it’s really easy to do.
Treating yourself to a hearty hot bowl of soup on a cold, wet and windy evening is the perfect way to see off the end of autumn.
Requiring as little as four simple steps, Jamie Oliver reveals how to recreate his autumnal dish in the comfort of your own home.
Best left on the hob to simmer for around 40 minutes, there’s hardly any cooking involved – just make sure you have a food blitzer before beginning.
Here’s Jamie Oliver’s pumpkin and ginger soup recipe that takes about an hour to be ready to eat.
Pumpkin and ginger soup
Ingredients
- 1kg pumpkin
- Two shallots
- 75g ginger
- A few sprigs of fresh herbs, such as chives, mint
- Extra virgin olive oil
- One litre vegetable stock
- 125ml reduced fat coconut milk, plus extra to serve
- Half a tablespoon chilli powder
- One lime
Method
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger, and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
This wonderfully tasty pumpkin soup might be extra nice to have with a side pairing of crusty bread; imagine just dipping the bread into the soup – delicious!
Good bread choices that go really well with soup include Sourdough and Challah bread.
Even if you decide to have the pumpkin soup on its own, it will still be a lovely and filling choice.
