How To Make Pumpkin Soup With Jamie Oliver

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Slice the pumpkin into large pieces.

Roughly chop the celery.

Slice the onion in half and then roughly slice it.

Pour olive oil into a pan and add the onions and celery to sweat.

Slice the carrots and add them to the pan along with the garlic.

Add a pinch of salt and pepper to the vegetables in the pan.

Chop the pumpkin into chunks and add it to the pan with the base vegetables.

Pour in 2 liters of chicken stock until it's about an inch from the top.

Seal the pressure cooker and cook for about 6 minutes.

Release the steam from the pressure cooker and blend the soup until smooth with a hand blender.

Taste and adjust seasoning with salt and pepper.

Serve the soup in a bowl with croutons made from ciabatta and top with crispy sage and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens