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This recipe is classed as easy

Rating 3.47 / 5 (128 votes)

Prep time:
15 min
Cook time:
30 min
Serves:
4

James Martin's pumpkin soup is made with onion, garlic and rosemary and served with double cream and cracked black pepper

Method

1. Preheat the oven to 220C/200C fan/gas 7.

2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic and tuck in the rosemary sprigs.

3. Drizzle over the honey and olive oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden. Baste half way through to stop the honey catching on the bottom of the tray.

4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid and white wine. Blend until smooth before adding the cream and lemon juice, then return to the pan

5. To serve: Ladle the soup into bowls and put a spoonful of whipped double cream in the middle of each bowl, topped with a pinch of cracked black pepper.

Got a pumpkin? Take a look at our top 10 pumpkin recipes while they're in season.

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Latest Comment

 

Lovely recipe - roasting the pumpkin really brings out the flavour. Because I find it hard to peel, I cut the pumpkin into four and just scooped the flesh out after roasting, much easier.

LindaS91780 LindaS91780  Posted 29 Oct 2012 6:27 PM
 

I made this soup with my Dad from the left overs of our pumpkin carvings, It was deliously creamy and had a smooth , velvety texture that was irresistable ! I highly recommend this easy recipe. 5 star

DarceyB44897 DarceyB44897  Posted 01 Nov 2011 8:04 PM
 

Hello Claire. It's just the pumpkin flesh that you use - so no seeds and skin. It's probably best to leave the stringy bits out too, as they could affect the texture of the soup. Good luck!

Charlotte - Good Food Charlotte - Good Food  Posted 31 Oct 2011 10:55 AM
 

First time pumpkin carving with children... which part of the pumpkin do I use for this? I assume not the skin and seeds, what about the stringy bits? Help would be great!!!! Pumpkin novice!

ClaireA46149 ClaireA46149 Posted 29 Oct 2011 12:11 PM
 

Lovely texture soup, though I thought the wine overpowered the flavour of the pumpkin. Will definately try it again without the wine.

AndreaC86753 AndreaC86753 Posted 28 Oct 2011 12:11 PM
 

You can boil the pumpkin instead if you like, but roasting it intensifies the flavour leading to a tastier soup.

Celia Good Food Celia Good Food Posted 20 Dec 2010 10:10 AM
 

is it a good idea if the pumpkin are boiled first not roast????

sendyW67516 sendyW67516 Posted 18 Dec 2010 3:04 PM
 

My husband is on his way out to buy another pumpkin!

MaxineS2727 MaxineS2727 Posted 30 Oct 2010 3:59 PM