Jamie Oliver has introduced a warming and aromatic Thai-inspired pumpkin noodle soup designed to bring variety to winter cooking. The dish combines roasted oven pumpkin with rice noodles, crispy fried tofu, and fresh spring onions, creating a creamy and spiced soul food option for cold days. Subscribers who prefer meat can swap the tofu for chicken. [1]
The recipe relies on specific preparation steps to achieve the ideal texture. The butternut pumpkin is roasted at 200°C alongside red or orange bell peppers. A key tip suggests saving the pumpkin seeds to roast with spices for a crunchy soup topping or snack. Meanwhile, firm tofu is pressed between clean kitchen towels with heavy weights to remove excess liquid, ensuring it becomes crispy when fried in olive oil, salt, and pepper for 5 to 10 minutes. Lime zest is rubbed over the cooked tofu for added flavor. [1]
The soup base is created by sautéing the white parts of spring onions and red Thai curry paste until soft. Light coconut milk and two cans of water are brought to a boil. Three-quarters of the roasted pumpkin and peppers are added and simmered before being blended with a stick blender until creamy. The consistency can be adjusted based on preference. The remaining chunky vegetables, along with the drained rice noodles and crispy tofu, are distributed among bowls before the hot soup is poured over and garnished with green spring onion rings. [1]
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