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Mary Berry Pumpkin Soup

Mary Berry Pumpkin Soup Recipe

  • Author: Ekani Ella
  • 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

Scale

  • 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.