Autumn and creamy pumpkin soup go hand-in-hand, much like Christmas cookies and the holiday season. With the arrival of cooler weather, it's the perfect time to try Jamie Oliver's take on this autumn classic.
Pumpkin is the star of the season, and whether you love pumpkin pie, roasted pumpkin, or even the trendy pumpkin spice latte, there's no denying that pumpkin soup is a must.
According to Freundin, Jamie Oliver’s recipe takes it to the next level with the addition of apples, cheddar cheese, and homemade croutons, making this version of the comforting dish a true autumnal favorite.
Autumnal Recipe for Jamie Oliver’s Creamy Pumpkin Soup
Ingredients:
1 Hokkaido or butternut squash (approx. 1.2 kg / 2.6 lbs)
2 white onions
3 to 4 tablespoons extra virgin olive oil
2 apples
2 cloves of garlic
10 g (1/3 oz) fresh sage
200 g (7 oz) stale bread
50 g (2 oz) cheddar cheese
1 vegetable stock cube
1 liter (4 1/4 cups) boiling water
Preparation:
Preheat the oven to 200°C (400°F) or 180°C (350°F) with fan.
Wash the pumpkin, halve it, and scoop out the seeds. Roughly chop the flesh into pieces.
Peel the onions and cut them into wedges. Place the pumpkin and onions in a large roasting pan, drizzle with 2 tablespoons of olive oil, and roast for 30 minutes, until soft and slightly crispy.
In the meantime, core the apples and cut them into wedges. Crush and peel the garlic cloves. Once the pumpkin is ready, add a few sage leaves to the pan and roast for another 10 minutes.
Cut the bread into pieces about 2 cm (3/4 inch) in size and place on a baking tray. Sprinkle the remaining sage leaves on top. Drizzle with 1 tablespoon of oil, mix well, and spread in a single layer.
Finely grate 20 g (3/4 oz) of the cheddar cheese and sprinkle over the bread. Bake for 5 minutes until golden brown and crispy to make croutons.
Remove the pumpkin and onions from the oven and transfer everything to a large pot over medium heat. Crumble in the vegetable stock cube, add the boiling water, and grate in the remaining cheddar.
Bring the mixture to a boil, simmer for a few minutes, and then remove from heat. Use a blender to puree the soup until smooth.
Season to taste and divide the soup between bowls. Garnish with the cheddar croutons and crispy sage. For an extra touch, finish with a drizzle of olive oil.
Enjoy this rich and comforting soup on a crisp autumn day!
