Mary Berry Pumpkin Soup Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-pumpkin-soup/