James Martin's pumpkin soupy casserole recipe

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James Martin's easy pumpkin casserole uses tinned ingredients, so it's easy to make and you won't make a mess of your kitchen. Find more casserole recipes at goodtoknow.co.uk

  • healthy
  • Vegetarian
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time1 hours 10 mins
Total Time1 hours 30 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories525 Kcal26%
Fat20 g29%

James Martin's pumpkin casserole is a cross between soup and casserole and it's soup-er comforting!

James Martin's pumpkin soupy casserole is a cross between a soup and a casserole. It uses tinned ingredients, so it's easy to make and you won't make a mess of your kitchen. Plus, it's super affordable and could be frozen in batches for a rainy day...

Ingredients

  • 500g (1lb) pumpkin (or butternut squash), peeled, deseeded and chopped
  • 2tbsp (30ml) extra virgin olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded diced
  • 1tsp (5ml) dried basil
  • 400g can vegetable soup
  • 420g can pinto beans, drained
  • 2tbsp (30ml) lemon juice
  • 1tbsp (15ml) fresh parsley, chopped

For the Cheese and herb crust:

  • 1 small baguette
  • 2tbsp (30ml) olive oil
  • 1tbsp (15ml) fresh thyme, chopped
  • 2tbsp (30ml) fresh parsley, chopped
  • 85g (3oz) Parmesan, grated

WEIGHT CONVERTER

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Method

  1. Place the pumpkin or butternut squash in a large pan with about 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for about 15 mins until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so that you have a fairly thin puree.
  2. Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 mins.
  3. Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10-15 mins. Stir in the pumpkin puree, lemon juice and parsley. Spoon the bean mixture into a baking dish.
  4. To make the crust, cut the baguette into thin slices and brush with olive oil. Arrange on top of the bean mixture and scatter over the herbs and Parmesan.
  5. Place the dish under a preheated hot grill for 4-5 mins until the bread is golden brown and crisp.
Top Tip for making James Martin's pumpkin soupy casserole

Experiment with different vegetables, herbs and spices to change the flavour of this dish.

Read our tried and tested reviews of the best slow cookers. (opens in new tab)

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV. His passion for food started when he was a young boy after his Dad became the catering manager at Castle Howard, where at just 12 years old, James helped cook dinner for the Queen Mother when she visited the estate. James started his formal training to become a chef at Scarborough Technical College in 1988. And, went on to further his skills at Hostellerie De Plaisance, Saint-Émilion and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate' restaurant in London. He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years, cooking up delicious and simple recipes (opens in new tab) suitable for all the family. As well as Saturday Kitchen, he’s also appeared on Ready Steady Cook, The Great British Menu and is a regular on This Morning. Alongside his successful TV career, James has a number of restaurants all over the country and is the Executive Chef for Virgin Trains East Coast where he’s responsible for developing all of the First Class menus. He has been with long-term partner, TV Producer Louise Davis since 2011. He is a huge dog lover and has two dogs, Ralph and Cooper.