Pumpkin Soup

Recipe (c) Jamie Oliver 2002

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 45 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 45 min
Total:: 2 hr 15 min

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Ingredients

2 large butternut squash
2 tablespoons coriander seeds
2 dried chillies
A few glugs olive oil
10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces
A bunch fresh sage
11 ounces (300 grams) chestnuts
1 onion, finely chopped
About 2 3/4 pints (1 1/2 litres) chicken stock
4 tablespoons sour cream
Extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)

Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.

Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

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Comments & Reviews

recipe Pumpkin Soup
gretchen san mateo, CA 11-07-2009
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Butter nUTTY soup
Rated: 2 stars out of 5

seriously...Jamie is a butterNUT!!!
recipe Pumpkin Soup
Krod Malibuc, CA 11-06-2009
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Good Stuff!!!
Rated: 5 stars out of 5

1. Instead of sour cream use goat cheese w/ herbs (amazing addition) 2. Top w/ truffle oil (who cares if its real?) 3.... Serve pureed. The recipe says to leave if half-chunky. Do what you want, but the pureed version was way nicer in my opinion. 4. It says chestnuts. I was confused about what that meant. It does NOT mean water-chestnuts. It means regular chestnuts. 5. The squash takes about an hour in the oven. Count on that. 6. The product could have easily been served in any of the Michelin starred establishments that I frequent! The goat cheese with garlic and herbs combined very well with the oil and soup to make an amazing combination of flavors that... surprisingly did not conflict. Joy. 7. Don't do drugs.Read more
recipe Pumpkin Soup
Jeanette Nottingham, PA 12-24-2007
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Picky Pumpkin Soup Eater
Rated: 5 stars out of 5

I love pumpkin but I am particular about pumpkin soup. Even though this uses butternut squash, the soup is fanastic. I have... tried many recipes for pumpkin soup. This is one of the best!Read more
recipe Pumpkin Soup
Anonymous 11-09-2007
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making for thanksgiving
Rated: 4 stars out of 5

looking forward to trying it
recipe Pumpkin Soup
sarah chandler, AZ 10-28-2007
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best ever
Rated: 5 stars out of 5

I have tried and been unimpressed with many pumpkin soup recipes. This soup is for the pumpkin soup skeptic. I used yogurt... for the topping instead of sour cream and it is still delicious.Read more
recipe Pumpkin Soup
Angela La Mesa, CA 01-02-2007
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Yum
Rated: 4 stars out of 5

This is a great soup. It always provides a wow for guests! Serve with plain (or Greek) yogurt.