Roasted Apple & Butternut Soup - Jamie Oliver

[JulieO]

I made this today and it's one of the nicest pumpkin soups I think I've had.  The roasting and the apple really makes the difference.

As the title suggests, you have to roast the vegetables first but it's well worth it.  I hope you like it.

ROASTED APPLE & BUTTERNUT PUMPKIN SOUP
1kg butternut pumpkin, peeled and cut into 2.5cm chunks
3 eating apples (I used pink lady), peeled, cored and cut into wedges if large, or quarters if small
1 large onion, peeled and roughly chopped
1 red chilli, halved and deseeded
4 cloves garlic unpeeled and bashed
pinch coriander seeds
sprig fresh rosemary, leaves picked and finely chopped
2 tbsp pumpkin or mixed seeds (used pumpkin)
pinch cayenne pepper
800ml veg or chicken stock (I used chicken - home made)
150ml single cream
sour cream to drizzle

Preheat oven 200C.

Place pumpkin cubes, apple, onion, chilli and garlic into a large baking tray.

Drizzle with a good amount of olive oil and a good pinch of salt & pepper. Jamie also adds a pinch of coriander seeds and a little chopped rosemary, (I did too).  

Toss all together so all veg is nicely coated.  Season one more time then whack into the oven and cook for about 45 - 50 mins or until everything is cooked through, intensely golden and delicious.

Meanwhile, toss the pumpkin seeds with salt, pepper, olive oil and the cayenne.  Spread on a baking paper lined tray and roast in the oven at the same time as the vegetables, but for only 10-15 mins until nice and toasted, then put these aside for later.

Put the roasted veg into TM bowl making sure you squeeze the garlic flesh out of its skin first.
Add the stock.  Set for 1 min and slowly turn up to speed 10.
 
Add the cream and heat 8 mins/100C/speed 3.  Have a taste and season further if needed. (mine was perfect).

Divide between bowls and add a swirl of sour cream and a sprinkling of the toasted seeds.

There is a sweetness to the soup, but I didn't find it too much so, maybe my apples weren't too big?  
Maybe anyone else contemplating making this should cut down on the number of them the first time just in case.

You could you use the light evaporated milk in place of the whole cream. Should still give a creamy flavour without the calories.  


Members' comments nice soup

Bonsai - I didn't bother to peel apples or pumpkin and the end product was still really smooth. My apples must have been really big so the soup was a bit sweet for my taste. Added some chipotle chili in adobo (about 1/3 of a chili) plus a blob of yogurt instead of cream, plus a dash of sherry vinegar and really yum. I think adding Tenina's caramelized garlic paste would be a nice addition instead of  just roasting the garlic.

TamG - As I made it for Good Friday when some people don't eat meat I used vegetable stock paste with some water. I left out the cream and was intending to put some in before serving but it tasted great without. I made a 1.5 times batch, adjusted quantities and blended in 2 batches.

[Cornish Cream]

Looks delicious JuileO.

[Merlin]

OMG! Looks divine. Someone at work gave  me a pumpkin from their garden and I'll have to try this one. Looks like a great recipe! Love the pumpkin seed part.

[judydawn]

Taste is written all over this recipe - thanks Julie.

[JulieO]

Taste is right Judy, Jamie certainly gets flavour into his recipes, I don't think I've made a bad one of his yet. 

[Tam]

This looks really beautiful - will be my next soup to try - will have to wait for my next butternut though - the one in the pantry is being used tomorrow to make a risotto.  I really like Jamie Oliver, just made a lovely pasta of his that uses up 2 heads of broccoli - perfect for this time of the year when they are plentiful.

[JulieO]

Thanks Tam.  Agree, I love Jamie too. 

[Bonsai]

Cooked this last night. I didn't bother to peel apples or pumpkin and the end product was still really smooth. My apples must have been really big so the soup was a bit sweet for my taste. Added some chipotle chili in adobo (about 1/3 of a chili) plus a blob of yogurt instead of cream, plus a dash of sherry vinegar and really yum. I think adding Tenina's caramelized garlic paste would be a nice addition instead do just roasting the garlic.

[Amy :-)]

I have only just come across this recipe. It looks and sounds fantastic Julie! I can't wait to try it. I will have to finish off my lentil soup first, but that wont take long

I will also substitute something else for the cream, as I am very fussy about the amount of fat in my cooking

[JulieO]

There is a sweetness to the soup, but I didn't find it too much so, maybe my apples weren't too big?  
Maybe anyone else contemplating making this should cut down on the number of them the first time just in case.  Good to see you were able to counteract that for your taste.  

Amy, could you use the light evaporated milk in place of the whole cream?  Should still give a creamy flavour without the calories.  

[Amy :-)]

Amy, could you use the light evaporated milk in place of the whole cream?  Should still give a creamy flavour without the calories. 

Sounds like a good idea Julie I'll put light evaporated milk on my shopping list
Thanks you!

[Brumington]

wow, this looks beautiful  I'm on a mission to get some good soups into the boys and I think this would be a good starting point due to the sweetness.  Can't wait to try it.
Tam - what is the pasta dish with the broccoli?  Sounds like one to try too.

[Amy :-)]

Is it not possible to get lactose free evaporated milk? 

[fundj&e]

I don’t think so Amy, but i have wanted to try this recipe
 
Evaporated Milk for Recipes
         
Makes 1½ cups of Evaporated Milk
Directions: Put 3 cups of soy or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 & 1/2 cups
I would use lactose free milk if and when i make it 

[Amy :-)]

Awesome, thanks Uni!!!