Excellent pumpkin soup with the best Parmesan croutons
Votes: 2
Time: 1 hour 10 min.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
In this recipe, Jamie Oliver shares how to make not only a delicious pumpkin soup but also crispy cheese croutons to go with it—possibly the best croutons you've ever tasted. Any orange pumpkin variety or a blend of several varieties will work for this soup. Boil the pumpkin along with the pre-sautéed vegetables in chicken broth and puree in a blender. If you're using a regular blender, not an immersion blender, be sure to leave the lid slightly ajar, covering it with a kitchen towel, while blending the hot soup. Serve the soup with croutons topped with Parmesan cheese, and for a touch of restaurant flair, sprinkle with crispy sage leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Soup
- Olive oil
- 16 fresh sage leaves
- 2 red onions, peeled and chopped
- 2 stalks celery, trimmed and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 sprigs fresh rosemary, leaves picked
- Half a fresh red chilli pepper, to taste, seeded and finely chopped
- 2 kg butternut squash, onion squash, or Mosque de Provence pumpkin, halved, seeded, and cut into pieces
- 2 liters of chicken or vegetable broth
Croutons
- 16 slices of ciabatta
- 1 piece of Parmesan cheese, for grating
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Recipes with similar ingredients: sage, red onion, celery, carrot, garlic, rosemary, chili pepper, butternut squash, pumpkin, bouillon, ciabatta bread, Parmesan cheese
Cooking the dish according to the recipe:
- Place a very large saucepan over medium heat and pour in the olive oil.
- Add the sage leaves and sauté for about 30 seconds, or until dark green and crisp. Quickly transfer them with a slotted spoon to a paper towel-lined bowl. You'll use the leaves for topping later. You'll have some aromatic oil left in the pan, so return it to the heat and add the onion, celery, carrot, garlic, rosemary leaves, chili pepper, and a generous pinch of salt and pepper. Sauté for 10 minutes, until the vegetables are sweet and tender. Add the pumpkin and broth to the pan, bring to a boil, and simmer for about 30 minutes.
- While the soup is simmering, prepare the croutons. Drizzle ciabatta slices with olive oil and press grated Parmesan cheese on each side. Place in a nonstick frying pan without adding oil and fry until golden brown on both sides.
- Once the pumpkin is soft and cooked through, puree the soup with an immersion blender or transfer it to a standard blender until smooth (or, if desired, leave it with some chunks). Most importantly, don't forget to taste the soup and add salt to ensure perfection. Ladle the soup into bowls, topping each with 2 croutons. Sprinkle with crisp sage leaves and drizzle with olive oil.
Author of the recipe - Jamie Oliver
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