Jamie Oliver’s Pumpkin Chestnut Soup Recipe: Cozy Autumn Magic

Pumpkin chestnut soup whispers autumn’s most tender culinary secrets, weaving magical warmth into every golden spoonful.

Robust seasonal ingredients melt together like a rustic symphony of comfort.

Chilly nights crave something soul-soothing and luxurious.

Earthy vegetables transform into silky elegance that dances across your palate.

Unexpected flavor combinations tell stories of harvest abundance and kitchen creativity.

Each ingredient carries memories of crisp woodland walks and family gatherings.

You’ll want to savor every nuanced, velvety drop of this incredible seasonal treasure.

Serving Style for Jamie Oliver Pumpkin Chestnut Soup

• Savor Seasonal Warmth: Pair this rich, comforting pumpkin soup with complementary dishes and presentation styles that elevate the dining experience.
• Rustic Bread Companion: Serve toasted baguette slices spread with chestnut mixture and crumbled goat cheese alongside the soup for a crunchy, textural contrast.
• Wine Pairing Perfection: Select a medium-bodied white wine like Viognier or Chardonnay to complement the soup's earthy mushroom and sweet pumpkin notes.
• Cozy Dinner Setting: Arrange soup in deep ceramic bowls, garnish with crispy sage leaves, and create an intimate table setting with soft lighting and warm textiles.
• Temperature Tip: Serve soup hot but not scalding, allowing the complex flavors of porcini, cinnamon, and seasonal vegetables to shine through delicately.

How to Save Jamie Oliver Pumpkin Chestnut Soup for Later

• Maximize Meal Prep: Plan your pumpkin soup in advance by preparing ingredients the day before cooking. Chop vegetables, measure broth, and store prepped items in sealed containers for quick assembly.
• Refrigerate Wisely: Store cooled soup in airtight containers for up to 4 days. Keep garnishes separate to maintain their crispness and prevent soggy textures when reheating.
• Freezer-Friendly Option: Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months, removing sage and chestnut garnishes before freezing to preserve their quality.
• Reheat with Care: Warm soup slowly over medium-low heat, stirring occasionally. Add a splash of broth if needed to restore original consistency. Crisp fresh sage leaves just before serving to maintain their delicate crunch and aromatic flavor.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 45 minutes

Calories: 210 kcal

Servings: 4

Jamie Oliver Pumpkin Chestnut Soup: Ingredients You Need

• Pumpkin: Select a ripe, deep orange pumpkin with firm, smooth skin and heavy for its size.
• Onions: Choose firm, heavy onions with crisp, papery outer layers and no soft spots.
• Pears: Pick slightly soft pears with a sweet aroma and no bruising.

• Sea Salt: Use high-quality, coarse sea salt for better mineral taste.
• Cinnamon Stick: Select whole sticks with rich, fragrant aroma.
• Sage Leaves: Look for fresh, vibrant green leaves without wilting.
• Dried Porcini Mushrooms: Seek whole, dark mushrooms with intense earthy fragrance.

• Olive Oil: Select extra virgin cold-pressed for robust flavor.
• Chicken or Vegetable Broth: Choose low-sodium, organic options.
• Chestnuts: Pick smooth, glossy shells without cracks.
• Baguette: Select freshly baked, crusty bread.
• Goat Cheese: Choose creamy, locally produced variety.
• Garlic: Pick firm bulbs with tight, unbroken skin.
• Porcini Mushrooms: Look for plump, intact mushrooms with deep color.

Jamie Oliver Pumpkin Chestnut Soup: Tools to Have Ready

• Chef's Knife: Sharp, reliable tool for precise chopping of pumpkin, onions, and pears.
• Large Pot: Spacious cooking vessel for simmering soup and blending flavors.
• Cutting Board: Sturdy surface for preparing ingredients safely.
• Wooden Spoon: Perfect for stirring and mixing ingredients without scratching pot.
• Measuring Cups: Essential for accurate liquid measurements.
• Small Skillet: Ideal for crisping sage leaves and preparing chestnut spread.
• Strainer: Helps drain porcini mushrooms and separate liquid carefully.
• Peeler: Removes pumpkin skin and prepares vegetables smoothly.
• Ladle: Convenient for serving soup into individual bowls.
• Baking Sheet: Optional for toasting baguette slices.

Jamie Oliver Pumpkin Chestnut Soup: How to Make It

• Prepare Pumpkin Chunks

Slice pumpkin, scoop out seeds, and remove skin. Chop into bite-sized pieces and sprinkle with salt. Let sit to release moisture while soaking dried mushrooms in hot water.

• Create Aromatic Base

Heat olive oil in a large pot. Add cinnamon and some sage leaves. Toss in pumpkin chunks and cook until edges start to caramelize, stirring occasionally to prevent sticking.

• Build Flavor Profile

Dice onions and pears, then fold into the pot. Continue cooking until vegetables soften and blend with pumpkin. Drain mushroom liquid carefully, avoiding sediment, and pour into pot with broth.

• Simmer and Develop Depth

Bring mixture to a gentle boil, then reduce heat. Simmer for 30 minutes, removing cinnamon stick halfway through. Let soup cool completely and refrigerate overnight to intensify flavors.

• Finish and Garnish

Warm soup gently. Crisp remaining sage leaves in olive oil. Prepare a quick spread by mixing minced garlic, chopped mushrooms, and chestnuts. Toast baguette slices, spread mixture, and crumble goat cheese on top. Serve soup with crispy sage leaves as a final flourish.

Add-ons & Twists for Jamie Oliver Pumpkin Chestnut Soup

• Master Moisture Control: Pat pumpkin chunks completely dry before sautéing to ensure golden, caramelized edges and prevent steaming instead of browning.
• Customize Cheese Selection: Swap goat cheese with blue cheese or aged cheddar for different flavor profiles that complement the soup's earthy undertones.
• Boost Vegetarian Protein: Add cooked quinoa or white beans to increase nutritional value and create a more substantial meal without changing core recipe structure.
• Create Quick Weeknight Version: Replace fresh pumpkin with canned puree and reduce cooking time by 20 minutes for a faster preparation method that maintains rich, complex flavors.

Hearty Jamie Oliver Pumpkin Chestnut Soup Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 45 minutes
• Yield: 4 1x

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Description

Hearty pumpkin chestnut soup showcases autumn’s warmth with robust ingredients from Italian countryside kitchens. Rich flavors meld together, offering comfort and depth that welcome cooler seasonal evenings.

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Ingredients

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• 1 large pumpkin (3 lbs / 1.36 kg)
• 8 cups (1.9 liters) chicken or vegetable broth
• 6 oz (170 g) vacuum-packed chestnuts
• 2 ripe pears
• 1 onion
• 4 garlic cloves
• ½ bunch of sage (⅓ oz / 9 g)
• ½ cinnamon stick
• ¾ oz (21 g) dried porcini mushrooms
• 1 rustic French baguette (7 oz / 198 g)
• 3½ oz (99 g) crumbly goat’s cheese
• olive oil
• sea salt

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Instructions

1. Prep Ingredients: Halve and cube pumpkin, removing seeds and skin. Salt and let rest to release moisture. Rehydrate dried porcini mushrooms in hot water.
2. Flavor Development: Heat olive oil in a large pot. Add cinnamon stick and half the sage leaves. Pat pumpkin dry and sauté for 10 minutes, creating caramelized edges. Introduce finely chopped onions and pears, cooking for 15 minutes until vegetables soften and develop deep flavors.
3. Liquid Integration: Strain porcini mushroom liquid, carefully avoiding sediment. Pour mushroom liquid and broth into the pot. Bring to a boil, then simmer for 30 minutes. Remove cinnamon stick midway. Cool completely and refrigerate overnight to intensify flavor profile.
4. Garnish Preparation: Reheat soup to serving temperature. In a separate skillet, crisp remaining sage leaves in olive oil. Mince garlic and porcini mushrooms. Add chestnuts, creating a spreadable mixture. Toast baguette slices, spread chestnut mixture, and crumble goat cheese on top.
5. Final Presentation: Ladle soup into bowls, garnish with crispy sage leaves, and serve with prepared chestnut-topped baguette slices.

Notes

• Moisture Management: Pat pumpkin cubes completely dry after salting to ensure proper caramelization and prevent soggy texture during sautéing.
• Flavor Layering: Infuse cinnamon stick and sage leaves early to develop deep, complex aromatic undertones throughout the cooking process.
• Overnight Resting Technique: Refrigerate soup after initial cooking to allow ingredients to meld and intensify flavor profiles, creating a more robust taste experience.
• Textural Contrast: Create a crispy sage and chestnut topping to add crunch and richness, transforming the soup from simple to gourmet with minimal extra effort.

• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 10 mg