Description
Rich and comforting jamie oliver pumpkin apple soup combines seasonal harvest flavors with creamy warmth. Fragrant spices and smooth textures make this recipe perfect for autumn dinners you’ll savor with delight.
Ingredients
Scale
- 1 lb (450 g) pumpkin
- 1 Granny Smith apple, cored and quartered
- 1 medium onion, quartered
- 2 cloves garlic
- 1 tbsp olive oil
- ¼ tsp cayenne, more to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 ¼ cup (300 ml) vegetable stock
- Pomegranate arils
- Pumpkin seeds
- Fresh parsley, finely chopped
- Optional: Cooked, crumbled bacon
Instructions
- Preparation: Position oven rack in the middle, preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Pumpkin and Onion Roasting: Deseed pumpkin, slice into quarters. Separate onion into wedges. Arrange on baking sheet, drizzle generously with extra virgin olive oil, and season with kosher salt.
- Initial Roasting: Roast vegetables for 20 minutes until caramelization begins and textures soften, developing rich, deep flavors.
- Extended Roasting: Add quartered apple and whole, unpeeled garlic cloves. Flip pumpkin quarters cut-side down to maximize roasting intensity. Continue roasting for another 20 minutes until ingredients turn golden and become tender.
- Blending Process: Extract roasted pumpkin flesh from skin. Transfer to high-powered blender along with roasted apple, onion, and peeled garlic cloves. Pour in vegetable stock and sprinkle cayenne pepper for subtle warmth.
- Soup Refinement: Blend on high speed for 2-3 minutes until achieving a completely smooth, velvety consistency. Adjust thickness by adding more vegetable stock if needed. Fine-tune seasonings with additional salt or cayenne.
- Serving: Ladle into warm bowls, garnishing with pomegranate seeds, toasted pumpkin seeds, freshly chopped parsley, crispy crumbled bacon, and a light dusting of freshly ground black pepper.
Notes
- Roast with Care: Position pumpkin cut-side down to maximize caramelization and develop deeper, richer flavor profiles during roasting.
- Blending Technique: Use a high-powered blender and blend for 2-3 minutes to achieve an ultra-smooth, velvety soup texture without lumps.
- Seasoning Strategy: Start with a conservative amount of cayenne pepper, tasting and adjusting gradually to control heat level without overwhelming the soup’s delicate flavors.
- Garnish Creatively: Layer different textures and flavors with toppings like crispy bacon, crunchy pumpkin seeds, and bright pomegranate seeds to elevate the soup’s complexity and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg