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James Martin Pumpkin Soup Recipe

James Martin Pumpkin Soup
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://britishrecipeshub.co.uk/james-martin-pumpkin-soup/