Jamie Oliver Roasted pumpkin Soup

Name: Jamie Oliver Roasted pumpkin Soup
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: British, European
Ingredients: 1.5kg pumpkin; • Olive oil; • 1 teaspoon dried chilli; • 1 tablespoon coriander seeds; • 1 large onion; • 3 cloves garlic; • 1 carrot; • 1 stick of celery; • 1 litre hot vegetable stock

9 steps

Prep:1h 10min

Updated at: Thu, 17 Aug 2023 03:47:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories91.8 kcal (5%)

Total Fat2.9 g (4%)

Carbs16.6 g (6%)

Sugars6.9 g (8%)

Protein2.7 g (5%)

Sodium504.8 mg (25%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5kgpumpkin

olive oil

1 teaspoondried chilli

1 tablespooncoriander seeds

1 stickcelery

1 litrevegetable stock

hot

Instructions

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 caramalised 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.