Mary Berry Pumpkin Soup Recipe

The Mary Berry Pumpkin Soup is a creamy, comforting, and flavour-packed dish that brings out the best of autumn produce. Smooth and naturally sweet, this soup combines roasted pumpkin, aromatic vegetables, and a touch of spice for warmth. It’s a versatile recipe — perfect for a cozy lunch, an elegant dinner starter, or even as part of your festive menu. Easy to make and wonderfully nourishing, it’s a seasonal classic that never fails to impress.

What Is Mary Berry Pumpkin Soup?

Mary Berry’s Pumpkin Soup is a creamy blended soup made with fresh pumpkin, onions, garlic, carrots, and stock. It’s often finished with cream or milk to create a rich, silky texture. The soup strikes the perfect balance between sweetness from the pumpkin and savoury depth from herbs and stock, making it both hearty and wholesome.

Other Popular Soup Recipes

• Mary Berry Pea and Mint Soup
• Mary Berry Minestrone Soup
• Mary Berry Tzatziki Soup
• Mary Berry Pumpkin Soup

Why This Recipe Is Worth Trying

• Seasonal and warming – Ideal for autumn and winter.
• Easy to prepare – Simple steps with minimal effort.
• Healthy yet indulgent – Packed with vitamins and fibre, yet luxuriously creamy.
• Versatile base – Pairs well with a variety of toppings and sides.
• Make-ahead friendly – Perfect for freezing and reheating later.

Essential Ingredients to Make Mary Berry Pumpkin Soup

• Pumpkin – 1kg, peeled, deseeded, and cubed
• Olive oil – 2 tbsp
• Butter – 1 tbsp
• Onion – 1 large, chopped
• Garlic – 2 cloves, minced
• Carrot – 1 medium, diced
• Vegetable or chicken stock – 1 litre (4 cups)
• Double cream – 100ml
• Fresh thyme – 1 tsp (or ½ tsp dried)
• Ground nutmeg – a pinch
• Salt and freshly ground black pepper – to taste
• Pumpkin seeds or cream – for garnish

(Optional: add a small potato for a thicker texture or a dash of curry powder for a spiced version.)

Handy Kitchen Tools for Best Results

• Large saucepan or soup pot
• Blender or hand blender
• Chopping board and knife
• Wooden spoon
• Measuring jug

Step-by-Step Guide to Making Mary Berry Pumpkin Soup

Step 1: Prepare the pumpkin and vegetables

Peel and cube the pumpkin, chop the onion and carrot, and mince the garlic. Set aside.

Step 2: Sauté the aromatics

Heat the olive oil and butter in a large pot over medium heat. Add the onion, garlic, and carrot, cooking for about 5 minutes until softened but not browned.

Step 3: Add the pumpkin and seasonings

Add the pumpkin cubes, thyme, nutmeg, salt, and pepper. Stir to coat the vegetables in the oil and herbs.

Step 4: Add stock and simmer

Pour in the stock, bring to a boil, then reduce heat and simmer gently for 20–25 minutes, until the pumpkin is tender and can be easily pierced with a fork.

Step 5: Blend until smooth

Remove from heat and allow to cool slightly. Use a hand blender or stand blender to purée the soup until smooth and creamy. For an extra silky texture, strain it through a fine sieve.

Step 6: Add cream and finish

Return the blended soup to the pot, stir in the cream, and warm gently for a few minutes without boiling. Adjust seasoning if needed.

Step 7: Serve and garnish

Ladle the soup into bowls and top with toasted pumpkin seeds, a swirl of cream, or a drizzle of olive oil. Serve with crusty bread for a comforting meal.

What I Got Wrong (And How I Fixed It)

• Soup too thick – Added more stock or a splash of milk to loosen it.
• Too bland – Increased seasoning or added a pinch of nutmeg or chili flakes.
• Soup curdled – Avoided boiling after adding cream.
• Pumpkin undercooked – Simmered longer until fork-tender before blending.

Healthier Version of Mary Berry’s Pumpkin Soup

• Replace cream with Greek yogurt or coconut milk for lighter options.
• Use olive oil instead of butter to reduce saturated fat.
• Add extra vegetables like sweet potato or carrot for more nutrients.
• Skip cream altogether for a dairy-free, low-fat version.

Ingredient Substitutions for Mary Berry Pumpkin Soup

• Pumpkin – Substitute with butternut squash or sweet potatoes.
• Cream – Swap for coconut milk or low-fat yogurt.
• Thyme – Use sage, rosemary, or curry powder for a flavour twist.
• Stock – Both vegetable and chicken stock work beautifully.

Pairing Ideas: What to Serve With Mary Berry Pumpkin Soup

• Crusty bread or rolls – Perfect for dipping.
• Garlic butter toast – Adds savoury richness.
• Cheese scones – Classic British pairing.
• Green salad – Balances the creaminess.
• Grilled sandwich – Makes it a complete meal.

Expert Tips to Make Perfect Mary Berry Pumpkin Soup

• Roast pumpkin first – Adds a deeper, caramelized flavour.
• Don’t rush blending – Smooth consistency makes all the difference.
• Balance sweetness – A touch of lemon juice or salt enhances depth.
• Add cream at the end – Prevents curdling and keeps the soup silky.
• Use fresh herbs – Brings a vibrant finish to the dish.
• Serve hot – Pumpkin soup thickens as it cools, so reheat gently before serving.

Creative Ways to Customize Mary Berry Pumpkin Soup

• Add curry spices – For a warming, Indian-inspired version.
• Top with crispy bacon – Adds a savoury crunch.
• Blend with roasted red pepper – Adds smoky depth.
• Make it vegan – Use coconut cream and vegetable stock.
• Add apple – Introduces a subtle sweetness and freshness.
• Garnish with herbs – Fresh coriander or parsley adds colour.

Storing Mary Berry Pumpkin Soup the Right Way

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Keeps well for up to 3 months; freeze without cream.
• Thaw overnight – Defrost in the fridge before reheating.
• Add cream after reheating – Maintains smooth texture and flavour.

How to Reheat Mary Berry Pumpkin Soup (If Needed)

• Stovetop – Warm gently over low heat until hot.
• Microwave – Heat in short bursts, stirring between each.
• From frozen – Thaw first, then reheat gently.
• Add a splash of stock or milk – Helps restore creaminess.

Nutritional Breakdown (per serving)

• Calories: ~210 kcal
• Protein: 5g
• Carbohydrates: 20g
• Sugars: 8g
• Fat: 12g
• Fibre: 4g

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FAQs

How do I make Mary Berry’s pumpkin soup extra creamy?

To achieve a silky, creamy texture, blend the soup thoroughly until smooth, then stir in double cream or coconut milk at the end. Avoid boiling after adding cream, as this can cause it to split. Using a high-speed blender also helps create a velvety consistency.

Can I roast the pumpkin instead of boiling it?

Yes, roasting enhances the pumpkin’s natural sweetness and adds a deeper flavour. Simply roast the cubes with olive oil, salt, and pepper at 200°C (400°F) for 25–30 minutes, then blend with the cooked onions and stock for a richer soup.

How do I prevent pumpkin soup from tasting bland?

For more depth, sauté the onions and garlic until golden before adding the pumpkin. Season well with salt, black pepper, and a touch of nutmeg or thyme. A splash of lemon juice or a drizzle of olive oil before serving can also brighten the flavour.

Can I freeze Mary Berry’s pumpkin soup?

Yes, this soup freezes beautifully. Let it cool completely, then freeze it (without cream) for up to 3 months. Defrost overnight in the fridge and reheat gently, stirring in the cream once hot for the best texture and flavour.

Wrapping It Up

The Mary Berry Pumpkin Soup is everything a cozy homemade soup should be — creamy, comforting, and full of seasonal goodness. With its smooth texture, rich flavour, and easy preparation, it’s a perfect dish for chilly evenings, festive dinners, or simple lunches. A timeless recipe that warms the soul, this pumpkin soup is proof that Mary Berry’s style of cooking — simple, elegant, and full of heart — never goes out of season.