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. Beat that for convenience! Plus, it’s super affordable and could be frozen in batches for a rainy day…
- 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.
Top tip for making James Martin’s pumpkin soupy casserole
Experiment with different vegetables, herbs and spices to change the flavour of this dish.