Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oliver (2024)

FAQs

Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oliver? ›

Pumpkin & ginger soup

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Cook the Base: Heat butter in a large saucepan over medium heat. Cook onion and garlic for 5 minutes until golden. Simmer the Soup: Add pumpkin, water, cream, and salt, and simmer for 30 minutes until the pumpkin is soft. Mash and Adjust: Mash the soup with a potato masher, and adjust the consistency with water.

Onion and leek: To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don't go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.

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.

The fiber in pumpkin can also play a part in lowering blood pressure as well as cholesterol. Pumpkin contains immune-promoting nutrients like vitamins A, E, and C, omega-3 fatty acids, zinc, selenium, iron, magnesium, and beta-carotene.

Add water and boil. If you don't roast your pumpkin before cooking soup out of it, I expect it won't turn sour on you... Possibly because you are adding the cream and then leaving the soup out of the fridge, this cream will turn sour; causing soup to go sour.

If you don't keep stock on hand but you don't want to lose out on flavor, McKinnon suggests dissolving bouillon cubes in water. Bouillon powder (which, like cubes, is made of dehydrated veggies and seasoning) is another easy way to add flavor to your vegetarian cooking.

What can I use instead of pumpkin puree in soup? ›

Butternut, buttercup, honeynut and acorn squashes are all suitable substitutes. Each of these types of squash has a similar texture to pumpkin and some natural sweetness. To substitute these squashes for pumpkin, prepare them as you would pumpkin for fresh pumpkin puree: clean, roast, puree in a food processor.

When it comes to vegetable broth vs. stock, they're the same thing. Vegetables don't contain gelatin, so it's impossible to make a vegetarian stock without bones. The major difference between the two at the grocery store is the broth may contain salt.

Apple cider vinegar – Its tangy flavor balances the squash's sweetness. And salt and pepper – To make all the flavors pop!

Cut a disc out of the top of your pumpkin, then scoop out the seeds and stringy/slimy bits (you can roast the pumpkin seeds for a delicious and nutritious snack). Using a strong spoon, scrape out as much flesh as you can from the inside of the pumpkin and transfer this to a bowl.

Storing pumpkin soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating.