James Martin’s pumpkin soupy casserole Recipe

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  • Healthy
  • Vegetarian










20 min


1 hr 10 min

Nutrition per portion

Calories 525 kCal 26%
Fat 20g 29%

This recipe, which is a cross between a soup and a casserole, uses tinned ingredients, so it’s easy to make and you won’t make a mess of your kitchen. Beat that for convenience!


  • 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


  • 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.

  • Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 mins.

  • 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.

  • 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.

  • Place the dish under a preheated hot grill for 4-5 mins until the bread is golden brown and crisp.

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