Jamie oliver pumpkin soup

Geplaatst op: 02.02.2019

Pour ml double cream into the pan, bring back to the boil, then purée with a hand blender. Absolutely delicious and so simple.

A friend of mine showed me I could use the peel too. I have no idea but hopefully someone could weigh in? Place all ingredients, except cream, in a large pot or saucepan. Boil rapidly for 15 minutes Blend until smooth.

Put a piece of aluminium foil on a baking sheet or in a large baking tin and pop the peeled pumpkin flesh on to it. Pop the dough in a bag in the fridge for at least half an hour.

Saves a lot of bother peeling. This should help your pastry stay crisp when you pour in jamie oliver pumpkin soup filling. Roasting first is the way forward! I toast the seeds too for snacks for my granddaughter. Thanks so much for sharing. Comments Questions 0 Tips 3 1.

  • I don't use the croutons either but often top with crispy fried bacon. The thick and creamy texture comes from the pumpkin, potatoes and carrots.
  • The bacon was perfect garnish. Is this able to be made in advance and reheated?

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Order by newest oldest recommendations. Is this able to be made in advance and reheated? Please do not use my images without prior permission. Leave a Reply Cancel reply Your email address will not be published.

Ingredients Method Ingredients 2 tbsp olive oil. Probably more to do with the pumpkin, but very disappointing considering the effort. Comments Questions 0 Tips 3 1.

Absolutely delicious and so simple. I love this recipe and have made it a few years running but the last few times I found that I could only taste stock and onions.

These can be made a day ahead and stored in an airtight container, jamie oliver pumpkin soup. For an extra-velvety consistency you can pour the soup through a fine sieve. I also carmelized the onions. Made a big pot of this soup tonight.

Ingredients

Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. Show 25 25 50 All. I sautéed the onion and put ginger in. Nigella Lawson's pumpkin and goat's cheese lasagne This content has been removed as our copyright has expired.

Occasions Sunday lunch Dinner party Afternoon tea Easy entertaining see more When I say easy, I truly mean easy. A friend of mine showed me I could use the peel too. That sounds fun to try. If you want to share this recipe, please provide a link back to this post for the original recipe. Bring everything to the boil then turn off the heat and blitz to a puree with a hand blender, jamie oliver pumpkin soup.

PUMPKIN SOUP

I was pleasantly surprised at how tasty this soup was, and with so few ingredients! Calories Calories from Fat Once the puree has cooled, stir in the sugar, cornflour, cinnamon and ginger.

  • I also carmelized the onions.
  • Boil rapidly for 15 minutes Blend until smooth.
  • Thick and creamy, this is THE pumpkin soup of your dreams!
  • Pour ml vegetable or chicken stock into the pan and season with salt and pepper.

This was a lot better, jamie oliver pumpkin soup. Jump to Recipe Print Recipe. Threads collapsed expanded unthreaded. I toast the seeds too for snacks for my granddaughter. You can taste the sweetness of the pumpkin along with the onions. I love this recipe and have made it a few years running but the last few times I found that I could only taste stock and onions.

Add a little ground cumin or nutmeg to give it an extra interesting note.

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You will it make over and over again. Learn how your comment data is processed. This was a lot better! However, after reading comments on here I decided to roast the pumpkin first.

Heavy or thickened cream, half and half or even milk works well. I just made this and used 2 small pumpkins. I love your recipes - thank you.