James Martin Pumpkin Soup

This James Martin pumpkin soup is a beautifully smooth and comforting dish with a rich, velvety texture and gently sweet flavour. Balanced with savoury notes and a touch of cream, it makes a warming starter or light meal. It is simple to prepare, making it ideal for beginners, and comes together in under an hour. Perfect for cosy evenings or seasonal gatherings.

Ingredients

For the Soup

1kg pumpkin, peeled, deseeded and chopped
1 onion, finely chopped
2 cloves garlic, crushed
750ml vegetable or chicken stock
150ml double cream
2 tbsp olive oil
Salt and freshly ground black pepper

For Garnish

Extra cream for drizzling
Fresh parsley or chives, finely chopped
Crusty bread, to serve

How to Make James Martin Pumpkin Soup

Prepare the vegetables: Peel and chop the pumpkin into even chunks. Finely chop the onion and crush the garlic so everything cooks evenly.
Cook the base: Heat olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 to 7 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Add the pumpkin: Tip in the chopped pumpkin and stir well to coat in the oil and aromatics. Cook for 5 minutes to enhance the flavour.
Pour in the stock: Add the stock and bring to the boil. Reduce to a gentle simmer and cook for 20 to 25 minutes until the pumpkin is completely tender.
Blend the soup: Remove from the heat and blend using a hand blender until smooth and creamy. Take care when blending hot liquids.
Add the cream: Stir in the double cream and season well with salt and pepper. Gently reheat if needed, without boiling.
Serve: Ladle into bowls, drizzle with extra cream, and sprinkle with fresh herbs before serving.

Tips

How do I get a smoother texture?

Blend the soup thoroughly and, if needed, pass it through a fine sieve for an extra silky finish.

Can I make it dairy-free?

Yes, simply replace the cream with coconut milk or leave it out for a lighter soup.

What if my soup is too thick?

Add a little extra stock or hot water until you reach your preferred consistency.

How do I enhance the flavour?

Roasting the pumpkin before adding it to the soup will deepen its natural sweetness and add richness.

Serving Suggestions

Serve with warm crusty bread or garlic toast
Pair with a simple green salad for a light meal
Top with toasted pumpkin seeds for added crunch
Enjoy as a starter before a hearty main course

Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Cool promptly before storing.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 220 kcal
Carbohydrates: 18g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Sodium: 480mg

These values are estimates and may vary depending on ingredients used.

FAQs

Can I use butternut squash instead of pumpkin?

Yes, butternut squash works beautifully and gives a slightly sweeter flavour with the same creamy texture.

Can I make this soup ahead of time?

Absolutely. It keeps well in the fridge and often tastes even better the next day as the flavours develop.

Do I need to peel the pumpkin?

Yes, peeling ensures a smooth texture. The skin can be tough and may not blend properly.

Can I freeze pumpkin soup with cream?

Yes, but for best results freeze it without cream and add the cream when reheating.