Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oliver (2024)

FAQs

Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oliver? ›

Pumpkin & ginger soup

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

These antioxidants in pumpkin flesh can prevent the bad cholesterol (LDL) from oxidising. This oxidation can enable LDL cholesterol to clog up your arteries, which can lead to increased blood pressure and a higher risk of heart diseases. Consuming pumpkin flesh therefore can help limit your cholesterol levels.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

The secret ingredient is... nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

You could try adding less garlic, or using it in a way that imparts a more mellow flavor. One way to do that is to sweat a whole garlic clove or two in olive oil, remove the garlic once it's flavored the oil. Now you can saute the other aromatic vegetables in the garlic oil before using them in the soup.

Does pumpkin soup spike blood sugar? ›

Pumpkin ranks high on the glycemic index at 75, but low on the glycemic load at 3. People might assume that it is bad for diabetics because of its high GI, but that is not true. Its low GL rank indicates that having a small portion of pumpkin is perfectly safe and will not drastically increase your blood sugar levels.

Yes absolutely! Pumpkin is safe to eat daily so long you are not allergic. Pumpkin has vitamin A so it is good for your eyes. Just don't eat pumpkin after consuming medicines.

Kent Pumpkins

Also known as Jap pumpkins, these sweet varieties are perfect for salads and baked dishes. They're not entirely orange, boasting more of a mottled grey and green exterior, with darker yellow flesh.

Freeze it: Cooked or raw pumpkin can be frozen. Cut raw pumpkin and store in a labelled sealable freezer bag or container. If you have pumpkin puree you can freeze them in ice cube trays then transfer into a freezer bag or container.

Let it evaporate and cook longer.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape.

Q: My pumpkin pie doesn't taste much like pumpkin. Why not? First off, make sure you're using the right kind of pumpkin! Look for pumpkins labeled "sugar pumpkin" or "baking pumpkin." The pumpkins typically used for jack-o'-lanterns are stringy, watery, and bland.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.