Sweet and spicy pumpkin soup by Jamie Oliver

Ingredients

• 2 kgbutternut squash
• 16fresh sage leaves
• 2red onions
• 2celery stalks
• 2carrots
• 4garlic cloves
• 2 sprigsrosemary
• ½red chilli pepper
• 2 litresvegetable stock
• to tasteolive oil
• to tastesalt and pepper

Instructions

1. 1

   Fry the sage

   Peel and finely chop the onion and garlic. Clean the carrots and celery, then chop them into pieces. Remove the seeds from the chilli and finely chop it. Set a pan over medium heat, add a little olive oil and fry the sage leaves for about 30 seconds. Lift them out and drain on kitchen paper. Add the onion, celery, garlic, rosemary and chilli to the sage-scented oil, season with salt and pepper, and cook for 10 minutes.

2. 2

   Simmer the soup

   Remove the seeds from the squash and cut it into pieces; there is no need to peel it. Add the squash and stock to the pan and simmer gently for half an hour. Once the squash is soft and cooked through, purée the soup in the pan with an immersion blender, or use a blender. Taste and adjust the seasoning with salt, pepper or a little more chilli. Ladle into bowls, top with the crisp sage leaves and drizzle over a little olive oil.

What is sweet and spicy pumpkin soup?

This is a smooth squash soup flavoured with onion, garlic, rosemary, sage and red chilli. The title calls it pumpkin soup, while the recipe uses butternut squash, which gives it a naturally sweet, mellow base.

Caribbean cuisine includes a wide range of ingredients and traditions; this recipe offers a gently spiced take on a familiar squash soup rather than claiming a single traditional origin. Its combination of herbs, chilli and sweet squash makes for a rounded, warming bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 8g protein, 65g carbs, 9g fat.

The squash, onions and carrots provide most of the carbohydrates, while the olive oil contributes most of the fat. The vegetables and stock provide only modest protein; serve a bowl with beans or another protein-rich accompaniment and some bread for a more balanced plate.

Build the flavour in the pan

Sage oil: frying the leaves briefly perfumes the oil, which then carries their flavour into the vegetables. Take the leaves out after about 30 seconds so they can crisp separately.

Aromatics: the onion, celery, garlic, rosemary and chilli cook together for 10 minutes before the squash goes in. This gives them time to soften and mingle without rushing the soup.

Prepare the squash

Seeds: remove them before cutting the squash into pieces. The recipe does not require peeling, so you can leave the skin on.

Pieces: cut the squash into reasonably even chunks so they cook at a similar rate. They are ready for blending when a piece is easily pierced and soft throughout.

Blend to the right texture

Immersion blender: blend the soup directly in the pan once the squash is tender. Keep the blender head submerged to reduce splashes.

Consistency: blend until smooth, then taste and adjust the salt, pepper or chilli. For a thicker or thinner result, the texture can be adjusted at the table with the amount of soup served, rather than adding ingredients not specified in the recipe.

Keep the chilli gentle

Chilli: removing the seeds and finely chopping half a pepper gives the soup a mild, warming heat. Add more only at the seasoning stage if you want a stronger kick.

Seasoning: stock can vary in saltiness, so taste the soup after blending before adding more salt. The sweetness of the squash and carrots should remain noticeable alongside the herbs.

Serve it with a finish

Sage: scatter the crisp leaves over the bowls just before serving so they retain their texture. A little olive oil over the top adds a fragrant finish.

On the side: serve with bread for dipping or a simple salad for a fuller meal. Keep accompaniments fairly plain so they do not mask the soup's herb and squash flavours.

Recipe notes & tips

• Fry the sage leaves in a single layer where possible so they crisp evenly.
• Chop the vegetables to a similar size to help them soften at a steady pace.
• Keep the pan at a gentle simmer for the half-hour cooking time.
• Remove the chilli seeds if you prefer a milder soup.
• Taste after blending, as the stock's saltiness affects how much extra seasoning is needed.

Variations

• More heat: add a little extra chilli when adjusting the seasoning.
• Herb finish: reserve a few rosemary leaves to add alongside the sage.
• Chunkier texture: blend briefly and leave some squash pieces intact.
• Smooth topping: swirl a little extra olive oil over each bowl.
• Heartier bowl: serve with beans or bread on the side.

Common mistakes to avoid

• Burning the sage: fry it for about 30 seconds, then remove it from the pan.
• Uneven squash pieces: cut them to a similar size so they soften at the same rate.
• Rushing the simmer: cook for the full half-hour and check that the squash is soft before blending.
• Adding too much chilli early: start with the specified half pepper and adjust after tasting.
• Over-salting: check the soup after blending before adding more salt, especially if the stock is salty.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a pan, stirring occasionally, until piping hot; add the crisp sage topping just before serving.

Frequently asked questions