Matt Preston’s new pumpkin soup recipe hack

The leftovers taste even better.

The weather is getting cooler, which means one thing in my household: soup season!

Noodle soups, tomato soup, lentil soup, cream of mushroom soup… they all get plenty of air time over the winter months – but there’s one recipe that always steals the spotlight. And that’s Matt Preston’s roast pumpkin and ham soup. 

The best pumpkin soup: an ongoing debate

Cream vs coconut milk? Kent vs butternut pumpkin? Stock vs water? We think there are probably thousands upon thousands of different variations of pumpkin soup floating around in the world, all claiming to be the very best.

But when it comes to innovation, Matt Preston is no stranger to transforming the humble soup. In fact, when I feel like a meat-free meal, his classic pumpkin soup recipe is my go-to. His secret there? Granny Smith apples. Yep, you read that right! Roasting the pumpkin alongside green apples helps to balance the savoury-ness of the pumpkin flavour with sweetness and tartness. 

How to add even more flavour to your pumpkin soup

But, if you really want that extra flavour hit in your pumpkin soup – Matt’s more recent incredible makeover using ham hock is one to add to your repertoire. The technique that’s traditionally reserved for pea and ham soup injects a boatload of flavour into each bowl. It transforms a light meal into something incredibly hearty – perfect for the cooler weather when all you want to do is stay indoors. 

Plus, using ham – especially ham hock – and crispy sage leaves reminds me of Christmas, so it’s a great meal for injecting a little bit of festivity to the middle of the year!

Tips for making Matt Preston’s ultimate pumpkin soup

There are two major components for making this soup at home: the ham stock and the pumpkin. 

While it may seem like a lot of effort, making your own ham stock from scratch is so worth it. The entire ham hock is simmered in water with aromatics like peppercorn, bay leaves, celery and carrots until the meat is falling off the bone. This gives the soup a rich intensity that water alone can’t achieve. The second component is the pumpkin. Matt uses the Kent variety, which boasts a lovely sweetness when roasted.

Kent pumpkin

Finally, don’t skimp on the garnishes. Toasted pepita seeds, crispy sage leaves and a drizzle of brown butter takes this dish to new heights. Don’t forget a crusty baguette or a cheesy toastie to mop everything up! 

And we know we’re not the only ones who love this recipe. Here’s what other people are saying about it: 

• “It was amazing… I used a bigger ham hock! Yum.” – Rebekah 
• “Ham stock is the secret sauce to this amazing pumpkin soup.” – Tina
• “Amazing! I have done this recipe a few times and it’s always a hit.” – Josie268
• “Absolutely loved it. Soooo tasty and easy to make.” – Lullyanne

Get Matt Preston’s pumpkin soup and ham soup recipe.

Matt Preston's pumpkin and ham soup

Our favourite soup recipes

• Quick spicy prawn laksa
• Thai sweet potato soup
• Hearty chicken and vegetable soup

Originally published as Matt Preston’s new pumpkin soup recipe hack