Mary Berry Pumpkin Soup Recipe

Mary Berry Pumpkin Soup Recipe is made with pumpkin, onion, garlic, olive oil, cumin, coriander, vegetable stock, double cream, and salt and pepper. This hearty Mary Berry Pumpkin Soup recipe creates a comforting, creamy soup that takes about 45 minutes to prepare and can serve up to 4 people.

Mary Berry Pumpkin Soup Recipe Ingredients

• 1 medium pumpkin, peeled, deseeded, and chopped into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups (1 liter) vegetable or chicken stock
• 1 cup (240ml) double cream (optional, for creamier texture)
• Salt and pepper, to taste
• Fresh parsley or pumpkin seeds, for garnish (optional)

Mary Berry Pumpkin Soup Recipe Instructions

1. Prepare the ingredients Peel, deseed, and chop the pumpkin into chunks. Chop the onion and mince the garlic.
2. Sauté the vegetables Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 5-7 minutes, or until softened and fragrant.
3. Cook the pumpkin Add the chopped pumpkin to the pot along with the cumin and coriander. Stir to combine, and cook for an additional 5 minutes.
4. Add the stock Pour in the vegetable or chicken stock, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is soft and easily pierced with a fork.
5. Blend the soup Once the pumpkin is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
6. Finish the soup Return the soup to the heat and stir in the double cream, if using. Season with salt and pepper to taste. Heat through for 3-5 minutes.
7. Serve Ladle the soup into bowls, garnish with fresh parsley or pumpkin seeds, and serve warm.

Recipe Tips

• Roast the pumpkin for extra flavor: For a richer, deeper flavor, try roasting the pumpkin before adding it to the soup. Simply toss the chopped pumpkin with a bit of olive oil, salt, and pepper, and roast at 400°F (200°C) for 25-30 minutes until golden and tender.
• Add a touch of sweetness: If you prefer a slightly sweeter soup, you can add a small amount of maple syrup, honey, or a grated apple when simmering the pumpkin. This will balance the savory spices and bring out the natural sweetness of the pumpkin.
• Use fresh herbs for garnish: Fresh herbs like thyme, rosemary, or sage make a wonderful garnish for this soup. Not only do they add vibrant color, but they also bring an aromatic freshness that complements the rich, creamy texture.

How To Store Mary Berry Pumpkin Soup Recipe

Refrigerate: Cool the Mary Berry Pumpkin Soup completely. Then, transfer it to an airtight container or cover the soup with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer it to a freezer-safe container or a freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.

How To Reheat Leftover Mary Berry Pumpkin Soup Recipe

In The Stove: Pour the leftover soup into a pot over medium heat. Stir occasionally and heat for 5-7 minutes, or until it is hot all the way through. Add a splash of water or broth if the soup is too thick.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Air Fryer: Transfer the soup to an air fryer-safe container. Preheat the air fryer to 350°F (175°C) and heat the soup for 5-7 minutes, checking halfway to prevent overheating or drying out.

What To Serve Mary Berry Pumpkin Soup Recipe

Mary Berry Pumpkin Soup Recipe pairs well with crusty bread, a side salad, roasted vegetables, and garlic bread. It also can be served alongside a grilled cheese sandwich, a warm baguette, fresh herbs, and roasted nuts for better savoring of the meal.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin puree as a shortcut. Simply replace the fresh pumpkin with 2 cups of canned pumpkin. Just be sure to choose pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.

Can I make this soup dairy-free?

Absolutely! To make the soup dairy-free, simply omit the double cream and use coconut milk or almond milk as a creamy substitute. You can also skip the cream altogether for a lighter version.

How can I make the soup spicier?

If you like a bit of heat, you can add a pinch of cayenne pepper, chili flakes, or a chopped fresh chili along with the cumin and coriander. Adjust the amount based on your spice preference.

Try more recipes:

• Delia Smith Leek and Potato Soup Recipe
• Curtis Stone Pumpkin Soup Recipe
• Phil Vickery Tomato Soup Recipe