Pumpkin Soup Recipe - Cooking Classy (2024)

FAQs

How do you make Jamie Oliver pumpkin soup? ›

Pumpkin & ginger soup

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.

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

An easy way to thicken pumpkin soup without changing the recipe is to simmer it in a pot with the lid off for about thirty minutes. This will let some of the liquid evaporate and will help the soup thicken.

Bread and crackers are arguably the best side dish to serve with soup to soak up all that goodness. Pumpkin soup is the ideal soup to eat with bread because it's smooth and creamy. No little bits will fall off your cracker or slice, and the carbs will keep you satisfied long after you've cleaned your bowl.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

“Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.” As lovely as pumpkin is, its natural sweetness needs a little back-up to really shine. Try sweating a chopped leek with, or instead of, onion at the start of cooking.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes. Or, add a bay leaf to your recipe.

Most soups would be simmered covered to capture the moisture, however, if the soup needs to be reduced because you added too much liquid then uncovered is the way to go. If you are simmering uncovered it's best to check on the soup often to make sure it hasn't reduced down too much.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

How do you fix pumpkin soup that is too sweet? ›

Add a few drops of good sherry vinegar on top of the soup to contrast against the sweetness of the pumpkin and the peppers.

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

To help decrease your blood pressure, try eating pumpkin, which contains potassium that helps to control blood pressure. Potassium also helps with bone health and decreases your risk for diabetes. Around 10% of your daily potassium is found in just a half-cup serving of canned pumpkin.

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.