The James Martin Pumpkin Soup is a classic autumn comfort dish, known for its creamy texture, rich flavour, and golden colour. It’s smooth, velvety, and full of the earthy sweetness of pumpkin, balanced with aromatic herbs and a hint of cream.

This simple yet elegant soup takes less than an hour to prepare and is perfect for cosy dinners, festive meals, or a warming lunch on chilly days.

What is James Martin Pumpkin Soup?

James Martin’s pumpkin soup is a creamy, blended soup made with roasted pumpkin, onions, garlic, and stock, finished with cream or butter for richness. It’s a seasonal favourite that highlights the natural sweetness of pumpkin while delivering a restaurant-quality flavour with minimal effort.

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Why You Should Try This Recipe

Perfect for autumn and winter – Warm, hearty, and comforting.
Quick and simple – Easy to prepare with everyday ingredients.
Rich and creamy – Smooth texture with a silky finish.
Versatile – Works as a starter or a main meal with crusty bread.
Nutritious – Packed with vitamins and fibre from fresh pumpkin.

Ingredients Needed for James Martin’s Pumpkin Soup

1 medium pumpkin (about 1kg), peeled, seeded, and chopped
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil or butter
750ml vegetable or chicken stock
100ml double cream
½ tsp ground nutmeg
Salt and black pepper, to taste
Fresh parsley or pumpkin seeds, for garnish

Kitchen Equipment Needed

Large saucepan or stockpot
Sharp knife and chopping board
Blender or hand blender
Wooden spoon
Ladle

Instructions to Make James Martin’s Pumpkin Soup

Step 1: Prepare the pumpkin

Peel the pumpkin, remove the seeds, and chop it into small cubes. Smaller pieces cook faster and blend more easily.

Step 2: Sauté the base

Heat olive oil or butter in a large saucepan. Add the onion and garlic, cooking gently for 5–6 minutes until soft and fragrant.

Step 3: Add the pumpkin

Stir in the chopped pumpkin, coating it well with the onion mixture. Cook for 5 minutes to bring out its natural sweetness.

Step 4: Pour in the stock

Add the vegetable or chicken stock, bring to a boil, then reduce the heat. Simmer for about 20 minutes, or until the pumpkin is tender.

Step 5: Blend the soup

Use a hand blender (or transfer to a jug blender) to blend the soup until smooth and creamy.

Step 6: Add cream and season

Stir in double cream, nutmeg, salt, and pepper. Heat gently for 2–3 minutes without boiling.

Step 7: Serve hot

Ladle into bowls and garnish with parsley, a drizzle of cream, or toasted pumpkin seeds.

What to Serve With James Martin’s Pumpkin Soup

Crusty bread – Perfect for dipping into the creamy soup.
Garlic toast – Adds a crunchy, savoury side.
Grilled cheese sandwich – A comforting pairing for lunch.
Roasted vegetables – For a complete, hearty meal.

Pro Tips for Making the Best James Martin Pumpkin Soup

Roast the pumpkin first – For deeper flavour, roast it at 200°C (400°F) for 25 minutes before blending.
Choose the right pumpkin – Sugar pumpkins or butternut squash have the best flavour.
Adjust thickness – Add more stock for a lighter soup or reduce for a thicker consistency.
Enhance the flavour – Add a pinch of chilli or curry powder for warmth.
Finish with butter – A small knob of butter at the end adds a silky texture.
Serve fresh – Pumpkin soup tastes best when served hot immediately after blending.

What are the Variations of James Martin’s Pumpkin Soup

Spiced pumpkin soup – Add curry powder or cumin for a fragrant twist.
Pumpkin and carrot soup – Combine with carrots for extra sweetness.
Pumpkin and coconut soup – Replace cream with coconut milk for a dairy-free version.
Pumpkin and apple soup – Add an apple for a subtle fruity note.

How Do I Store James Martin Pumpkin Soup

In the fridge – Store in an airtight container for up to 3 days.
In the freezer – Freeze for up to 2 months. Thaw overnight before reheating.
Best results – Cool completely before storing to maintain flavour and texture.

How Do I Reheat James Martin’s Pumpkin Soup

On the hob – Warm gently over medium heat, stirring often.
In the microwave – Heat individual portions for 2–3 minutes, stirring halfway.
Avoid boiling – It may cause the cream to separate.

How Can I Make James Martin’s Pumpkin Soup Healthier?

Use olive oil instead of butter and reduce or skip the cream. Add extra vegetables like carrots, celery, or cauliflower to boost nutrients. For a lighter version, use low-fat milk or yoghurt instead of double cream.

Nutrition Value (per serving)

Calories: ~230 kcal
Protein: 4g
Fat: 14g
Carbohydrates: 20g
Fibre: 5g

FAQs

Do you need to roast the pumpkin before making pumpkin soup?

Roasting the pumpkin before making soup adds a deeper, caramelised flavour. However, if you’re short on time, you can cook it directly in the pot — it will still blend into a creamy, delicious soup.

How do you make pumpkin soup creamy without cream?

You can make pumpkin soup creamy without cream by blending in a cooked potato, a splash of coconut milk, or a little Greek yoghurt. These ingredients add smoothness while keeping it light.

What’s the best pumpkin to use for soup?

Sugar pumpkins, butternut squash, or kabocha pumpkins are ideal for soup because they’re naturally sweet and have a soft, velvety texture when cooked. Avoid large carving pumpkins, as they tend to be watery and bland.

How do you thicken pumpkin soup naturally?

Simmer the soup uncovered for a few minutes to reduce liquid, or add a handful of cooked lentils, carrots, or a small potato before blending to create a thicker consistency.

Final Words

The James Martin Pumpkin Soup is a simple yet luxurious dish that turns a humble pumpkin into a restaurant-quality bowl of comfort. With its rich, creamy texture and gentle spices, it’s perfect for autumn or winter. Serve it with crusty bread, a drizzle of cream, and enjoy a warm, satisfying meal that feels like home.