Mary Berry Pumpkin Soup Recipe

This Mary Berry Pumpkin Soup Recipe is a velvety and warming recipe, which features sweet roasted pumpkin (or butternut squash) and a swirl of rich cream. It’s the ultimate autumn comfort food, ready in about 25 minutes.

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Mary Berry Pumpkin Soup Recipe Ingredients

• 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash (weighed unpeeled)
• 1 onion, sliced (white, brown, or yellow)
• 2 garlic cloves, peeled and left whole
• 3 cups vegetable or chicken broth/stock (low sodium)
• 1 cup water
• 1/2 – 3/4 cup cream (heavy cream, half and half, or milk)
• Salt and pepper

How To Make Mary Berry Pumpkin Soup Recipe

1. Prepare the pumpkin: Carefully cut the pumpkin (or squash) into slices about 3cm (2.25″) thick. Using a sharp knife, cut the tough skin off and scrape the seeds out with a spoon. Cut the flesh into chunks roughly 4cm (1.5″) in size.
2. Combine and simmer: Place the pumpkin chunks, sliced onion, peeled whole garlic cloves, broth, and water into a large soup pot. The liquid won’t quite cover all the pumpkin; this is fine as the pumpkin will release water as it cooks.
3. Cook until tender: Bring the liquid to a boil, uncovered. Once boiling, reduce the heat to a rapid simmer. Cook for about 10 minutes, or until the pumpkin is completely tender. Test: Insert a butter knife into a chunk; if it slides in without resistance, it is ready.
4. Blend: Remove the pot from the heat. Using a stick blender (immersion blender), blitz the soup directly in the pot until it is completely smooth and silky. If using a standard blender, let the soup cool slightly before transferring in batches.
5. Finish and serve: Season to taste with salt and freshly ground black pepper. Stir through the cream (or milk). Crucial: Do not let the soup boil after adding the cream, or it may split/curdle. Ladle into warm bowls, drizzle with a little extra cream, and sprinkle with pepper or parsley. Serve with crusty bread.

Recipe Tips

• Pumpkin vs. Squash: Mary often suggests Butternut Squash as it is easier to peel and has a consistent, sweet flavor. However, any eating pumpkin (like Sugar Pie or Kabocha) works beautifully. Avoid large Halloween carving pumpkins as they are watery and stringy.
• Peeling Hack: If the skin is too tough to cut, prick the pumpkin all over with a fork and microwave it for 2-3 minutes. This softens the skin just enough to make peeling easier and safer.
• Consistency: The texture should be thick and velvety. If it is too thick after blending, add a splash more water or stock. If too thin, simmer it a bit longer (before adding the cream) to reduce.
• The Garlic: Leaving the garlic cloves whole is fine because they will boil and soften completely before being blended into the soup, providing a mellow background flavor rather than a sharp bite.

What To Serve With Mary Berry Pumpkin Soup

This soup is simple, so the accompaniments can add texture.

• Crusty Bread: A baguette or sourdough for dipping.
• Croutons: Garlic and herb croutons add crunch.
• Pumpkin Seeds: Toasted seeds scattered on top add a nutty texture.
• Crispy Bacon: Crumbled bacon on top adds a salty contrast to the sweet pumpkin.

How To Store Mary Berry Pumpkin Soup Recipe

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat gently on the stovetop over medium-low heat. Do not let it come to a rolling boil if it contains cream.
• Freeze: This soup freezes excellently before the cream is added. Freeze the vegetable base for up to 3 months. Thaw, reheat, and stir in the fresh cream just before serving.

Mary Berry Pumpkin Soup Recipe Nutrition Facts

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 550mg
• Total Carbohydrates: 22g
• Dietary Fiber: 4g
• Sugar: 8g
• Protein: 4g

Nutrition information is estimated per serving based on 4 servings using cream.

FAQs

Try More Recipes:

• Mary Berry Celery Soup​ Recipe
• Mary Berry​ French Onion Soup Recipe
• Mary Berry Minestrone Soup​ Recipe