Mary Berry’s spiced autumn soup is a warming, gently spiced soup that suits cooler days perfectly. It has a smooth texture, subtle sweetness from seasonal vegetables, and just enough spice to add depth without overpowering the flavour. This soup works well as a light lunch, a cosy dinner starter, or a make-ahead option for busy weeks. Prepared on the stovetop with simple ingredients, it is comforting, reliable, and easy to get right.

What Is Mary Berry’s Spiced Autumn Soup?

Mary Berry’s spiced autumn soup is a blended vegetable soup made with autumn produce such as squash, carrots, and onions, lightly seasoned with warming spices. The focus is on balance, where the vegetables remain the star, and the spices enhance rather than dominate. The result is a smooth, aromatic soup that feels nourishing and seasonal.

Other Popular Mary Berry Recipes

Why This Recipe Is Worth Trying

Perfect for cooler weather – Warming and comforting
Balanced spice level – Flavourful but not overpowering
Smooth, velvety texture – Ideal for starters or light meals
Make-ahead friendly – Easy to store and reheat
Simple ingredients – Nothing complicated or hard to find

Essential Ingredients to Make Mary Berry Spiced Autumn Soup

Butternut squash – 800 g, peeled, deseeded, and cubed
Carrots – 300 g, peeled and sliced
Onion – 1 large, finely chopped
Garlic cloves – 2, crushed
Olive oil – 2 tablespoons
Ground cumin – 1 teaspoon
Ground coriander – 1 teaspoon
Ground ginger – ½ teaspoon
Vegetable stock – 1 litre
Salt – to taste
Black pepper – to taste
Double cream (optional) – 100 ml, for finishing

Handy Kitchen Tools for Best Results

Large saucepan
Sharp knife and chopping board
Wooden spoon
Stick blender or countertop blender
Ladle

Step-by-Step Guide to Making Mary Berry Spiced Autumn Soup

Prepare the vegetables – Peel and chop the squash, carrots, onion, and garlic into even-sized pieces so they cook evenly.
Soften the onion – Heat the olive oil in a large saucepan over low to medium heat. Add the onion and cook for 5–6 minutes until soft but not browned.
Add garlic and spices – Stir in the garlic, cumin, coriander, and ginger. Cook gently for 1 minute until fragrant.
Add the vegetables – Tip in the squash and carrots, stirring well so they are coated in the spiced oil.
Pour in the stock – Add the vegetable stock and bring to a gentle boil.
Simmer until tender – Reduce the heat and simmer for 20–25 minutes, until the vegetables are very soft.
Blend until smooth – Remove from the heat and blend the soup until smooth and creamy.
Season and finish – Season with salt and black pepper, then stir in cream if using.
Reheat gently – Warm through over low heat before serving, avoiding boiling.

What I Got Wrong (And How I Fixed It)

The soup tasted flat – Adding enough salt at the end made a big difference.
Grainy texture – Blending longer fixed this.
Spice too strong – Reducing the ginger balanced the flavour.
Soup too thick – A splash of extra stock solved it easily.

Healthier Version of Mary Berry Spiced Autumn Soup

Skip the cream – Keeps the soup lighter
Use less oil – Still full of flavour
Extra vegetables – Add parsnips or sweet potatoes
Dairy-free option – Use plant-based cream or none at all

Ingredient Substitutions for Mary Berry Spiced Autumn Soup

Butternut squash – Pumpkin or sweet potato
Carrots – Parsnips
Vegetable stock – Chicken stock
Double cream – Coconut milk for a dairy-free version

Pairing Ideas: What to Serve With Mary Berry Spiced Autumn Soup

Crusty bread – Ideal for dipping
Cheese toasties – A comforting match
Seeded rolls – Adds texture
Simple green salad – Keeps the meal balanced

Expert Tips to Make Perfect Mary Berry Spiced Autumn Soup

Cut vegetables evenly – Helps them cook at the same rate
Do not rush the simmer – Develops better flavour
Blend thoroughly – For a silky finish
Season at the end – Prevents over-salting
Reheat gently – Keeps texture smooth
Taste before serving – Adjust spice if needed

Creative Ways to Customize Mary Berry Spiced Autumn Soup

Chilli kick – Add a pinch of chilli flakes
Herb finish – Stir in fresh coriander or parsley
Nutty topping – Sprinkle toasted seeds
Citrus lift – Add a little orange zest

Storing Mary Berry Spiced Autumn Soup the Right Way

Refrigerate promptly – Store in an airtight container for up to 3 days
Cool before storing – Prevents condensation
Freeze without cream – Add cream after reheating
Label portions – Makes meal prep easier

How to Reheat Mary Berry Spiced Autumn Soup (If Needed)

Reheat gently in a saucepan over low heat, stirring regularly. Add a little stock or water if the soup has thickened too much.

Nutritional Breakdown (Per Serving)

Calories: Approximately 210 kcal
Carbohydrates: Moderate, mainly from vegetables
Fat: From olive oil and optional cream
Protein: Low to moderate
Sugar: Natural sugars from squash and carrots

FAQs

Can I make spiced autumn soup ahead of time?

Yes, this soup is ideal for making ahead. Prepare it up to 2 days in advance, store it in the fridge, and reheat gently on the stovetop before serving to keep the flavours balanced.

How do I stop spiced autumn soup from tasting too strong?

Add the spices gradually and taste as you go. Autumn soups should be gently spiced, not overpowering, so it is better to start light and adjust at the end.

Should I blend the spiced autumn soup smooth or leave it chunky?

Both work well, but a smooth texture is more traditional. Blending the soup once the vegetables are fully soft gives a velvety finish that suits the warming spices.

Why does my autumn soup taste flat?

This usually means it needs more seasoning or acidity. A small pinch of salt or a squeeze of lemon juice at the end can lift the flavours without changing the character of the soup.