How to make roasted pumpkin soup | Features | Jamie Oliver

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 170°C/340°F.

Step 2

Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges.

Step 3

Place the pumpkin on two large baking trays and drizzle over a little olive oil.

Step 4

In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.

Step 5

Sprinkle the spices over the pumpkin with some black pepper.

Step 6

Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges.

Step 7

Meanwhile, roughly chop the onion, garlic, carrot and celery.

Step 8

Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

Step 9

When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Step 10

Ladle into bowls and add your favourite toppings.