This Mary Berry Pumpkin Soup is a warming, creamy dish that is perfect for cooler months. With its smooth texture and rich flavor, this soup is both comforting and easy to make. Whether served as a starter or a light meal, this recipe will quickly become a favorite.
Mary Berry Pumpkin Soup
Mary Berry’s pumpkin soup is a simple yet flavorful dish made with fresh pumpkin, onions, garlic, and a blend of spices, all cooked and blended into a silky, smooth texture. The natural sweetness of the pumpkin is enhanced by savory ingredients like onions and stock, creating a balanced and delicious soup. It’s perfect for fall and winter, or whenever you’re craving a creamy, nourishing bowl of soup.
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Why You Should Try This Recipe
- Simple to make: With just a few ingredients, it’s easy to prepare.
- Comforting and warm: A perfect dish for chilly days or cozy nights.
- Healthy and nutritious: Pumpkin is rich in vitamins and minerals, making this soup both delicious and wholesome.
- Versatile: You can customize the flavors by adding different spices or toppings.
- Freezer-friendly: Make a big batch and freeze portions for later.
Ingredients Needed to Make Mary Berry Pumpkin Soup
- 1kg pumpkin (peeled and diced): The star ingredient, providing natural sweetness and smooth texture.
- 1 onion (chopped): Adds depth and flavor to the soup.
- 2 garlic cloves (minced): Enhances the overall flavor with a mild garlic taste.
- 750ml vegetable or chicken stock: Adds richness and helps create the perfect soup consistency.
- 2 tbsp olive oil: For sautéing the vegetables.
- 150ml double cream: Adds creaminess to the soup.
- Salt and pepper: Season the soup to taste.
- Optional garnish: Fresh parsley, pumpkin seeds, or a drizzle of extra cream for serving.
Equipment Needed
- Large saucepan or pot: For cooking the soup.
- Blender or immersion blender: To puree the soup until smooth.
- Ladle: For serving the soup.
- Knife and cutting board: For chopping the pumpkin and vegetables.
Instructions to Make Mary Berry Pumpkin Soup
Step 1: Sauté the onions and garlic
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring occasionally.
Step 2: Cook the pumpkin
Add the diced pumpkin to the saucepan and stir to combine with the onions and garlic. Cook for 5 minutes, allowing the pumpkin to soften slightly.
Step 3: Add the stock
Pour in the vegetable or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the pumpkin is tender.
Step 4: Blend the soup
Once the pumpkin is fully cooked and soft, remove the pot from heat. Use a blender or an immersion blender to puree the soup until it’s smooth and creamy. If the soup is too thick, add a little more stock to reach your desired consistency.
Step 5: Add the cream
Stir in the double cream and season with salt and pepper to taste. Return the pot to the stove and gently heat the soup for another 5 minutes, but do not let it boil.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley, pumpkin seeds, or a drizzle of extra cream. Serve hot with crusty bread on the side.
What Goes Well With Mary Berry Pumpkin Soup
- Crusty bread: Perfect for dipping and soaking up the creamy soup.
- Garlic croutons: Add crunch and flavor to the smooth soup.
- Grilled cheese: A classic pairing that complements the creamy texture.
- Roasted pumpkin seeds: A crunchy garnish that enhances the flavor.
- Fresh salad: A light, refreshing salad balances the richness of the soup.
Expert Tips for Making the Best Mary Berry Pumpkin Soup
- Use fresh pumpkin: For the best flavor, use fresh pumpkin rather than canned.
- Roast the pumpkin for extra flavor: For a deeper, richer taste, you can roast the pumpkin in the oven before adding it to the soup.
- Adjust the thickness: If you prefer a thinner soup, simply add more stock when blending.
- Season generously: Don’t forget to season the soup with salt and pepper to enhance the flavors.
- Use a good-quality stock: A rich vegetable or chicken stock will make a big difference in the depth of flavor.
Easy Variations of Mary Berry Pumpkin Soup
- Spicy pumpkin soup: Add a pinch of chili flakes or cayenne pepper for a little heat.
- Herbed pumpkin soup: Stir in fresh herbs like thyme or sage for added flavor.
- Coconut pumpkin soup: Swap the cream for coconut milk to give the soup a tropical twist.
- Carrot and pumpkin soup: Add carrots along with the pumpkin for a sweeter, more complex flavor.
- Curried pumpkin soup: Add a teaspoon of curry powder for a spiced variation.
Best Practices to Store Mary Berry Pumpkin Soup
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Pumpkin soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- Reheat: To reheat, simply warm the soup in a saucepan over low heat, stirring occasionally. Add a little water or stock if it’s too thick.
Best Practices to Reheat Mary Berry Pumpkin Soup
- Stovetop: Reheat the soup over low heat in a saucepan, stirring occasionally until warmed through.
- Microwave: For a quicker option, reheat in the microwave in short intervals, stirring between each until hot.
- Add liquid if needed: If the soup thickens during storage, add a splash of water or stock while reheating to reach your desired consistency.
How Can I Make Mary Berry Pumpkin Soup Healthier?
- Use light cream: Replace the double cream with a lighter version or half-and-half to reduce fat.
- Skip the cream: You can skip the cream altogether for a dairy-free, lighter soup.
- Add more vegetables: Boost the nutritional value by adding carrots, sweet potatoes, or spinach to the soup.
- Reduce salt: Use low-sodium stock and season lightly with salt.
- Opt for coconut milk: Use coconut milk instead of cream for a dairy-free, healthy alternative.
Nutrition Value (per serving):
- Calories: 220 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 9g
- Sodium: 400mg
FAQs
Why does my pumpkin soup taste bland?
Pumpkin soup may taste bland if it’s under-seasoned or lacks enough flavor-enhancing ingredients. To improve the flavor, add more salt, pepper, or herbs like thyme and sage. You can also boost the taste by adding garlic, onion, or spices such as curry powder, cumin, or nutmeg.
How do you take the bitterness out of pumpkin soup?
If your pumpkin soup is bitter, add a sweet element to balance it out, such as a dash of honey, maple syrup, or a small amount of brown sugar. You can also stir in a splash of cream or coconut milk to mellow the bitterness and create a richer flavor.
How healthy is pumpkin soup?
Pumpkin soup is quite healthy, as pumpkin is rich in vitamins A and C, fiber, and antioxidants. It’s low in calories and fat, especially if you use light cream or a dairy-free alternative. To make it even healthier, you can add more vegetables or use low-sodium stock.
Can I use canned pumpkin for pumpkin soup?
Yes, you can use canned pumpkin for pumpkin soup. Simply replace the fresh pumpkin with canned pumpkin puree, and adjust the consistency by adding more or less stock as needed. Canned pumpkin offers a quick and convenient alternative without compromising flavor.
How do I make pumpkin soup thicker?
To make pumpkin soup thicker, reduce the amount of stock or liquid used during cooking. You can also let the soup simmer uncovered to reduce and thicken naturally or blend in additional cooked vegetables like potatoes or carrots for a heartier texture.
Can I freeze pumpkin soup?
Yes, pumpkin soup can be frozen. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop when ready to serve.
What can I use instead of cream in pumpkin soup?
If you prefer a dairy-free or lighter option, you can substitute the cream with coconut milk, almond milk, or even Greek yogurt. These alternatives still add creaminess without the heaviness of double cream.
Final Words
This Mary Berry Pumpkin Soup is a comforting, creamy dish that’s perfect for fall or any time you’re in the mood for something warm and satisfying. With its rich flavor and smooth texture, this soup is easy to make and endlessly versatile.
More By British Baking Recipes
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Mary Berry Pumpkin Soup Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s pumpkin soup is a simple yet flavorful dish made with fresh pumpkin, onions, garlic, and a blend of spices, all cooked and blended into a silky, smooth texture. The natural sweetness of the pumpkin is enhanced by savory ingredients like onions and stock, creating a balanced and delicious soup. It’s perfect for fall and winter, or whenever you’re craving a creamy, nourishing bowl of soup.
Ingredients
- 1kg pumpkin (peeled and diced): The star ingredient, providing natural sweetness and smooth texture.
- 1 onion (chopped): Adds depth and flavor to the soup.
- 2 garlic cloves (minced): Enhances the overall flavor with a mild garlic taste.
- 750ml vegetable or chicken stock: Adds richness and helps create the perfect soup consistency.
- 2 tbsp olive oil: For sautéing the vegetables.
- 150ml double cream: Adds creaminess to the soup.
- Salt and pepper: Season the soup to taste.
- Optional garnish: Fresh parsley, pumpkin seeds, or a drizzle of extra cream for serving.
Instructions
Step 1: Sauté the onions and garlic
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring occasionally.
Step 2: Cook the pumpkin
Add the diced pumpkin to the saucepan and stir to combine with the onions and garlic. Cook for 5 minutes, allowing the pumpkin to soften slightly.
Step 3: Add the stock
Pour in the vegetable or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the pumpkin is tender.
Step 4: Blend the soup
Once the pumpkin is fully cooked and soft, remove the pot from heat. Use a blender or an immersion blender to puree the soup until it’s smooth and creamy. If the soup is too thick, add a little more stock to reach your desired consistency.
Step 5: Add the cream
Stir in the double cream and season with salt and pepper to taste. Return the pot to the stove and gently heat the soup for another 5 minutes, but do not let it boil.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley, pumpkin seeds, or a drizzle of extra cream. Serve hot with crusty bread on the side.
