Mary Berry Pumpkin Soup Recipe

This Mary Berry pumpkin soup is a real treat for cozy autumn evenings and so easy to make! No complicated prep, just let the seasonal flavors work their magic to create a silky, vibrant bowl of comfort. Make it once and you’ll never go back to canned soups again! It’s delicious with a warm crusty roll, a swirl of extra cream, a sprinkle of toasted seeds, a sharp cheddar sandwich; in fact most things.

Mary Berry Pumpkin Soup Recipe Ingredients

• 1.5 kg (3 lb) pumpkin (flesh only, seeds and fibers discarded)
• 150 g (5 oz) butter (divided)
• 2 leeks, trimmed and thinly sliced
• 1 litre (1 3/4 pints) chicken or vegetable stock
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 30 g (1 oz) fresh or frozen peas
• 250 g (8 oz) fresh spinach leaves, finely chopped
• 300 ml (1/2 pint) single cream

How To Make Mary Berry Pumpkin Soup Recipe

1. Prep the pumpkin: Start by cutting the flesh out from your pumpkin. Make sure you discard all the slimy fibers and seeds. Cut the firm flesh into roughly 2 cm (3/4 in) chunks. Small, uniform pieces are the secret to ensuring the pumpkin cooks evenly and blends into a perfect velvet texture.
2. Sauté the leeks: Melt 100 g (3 1/2 oz) of the butter in a large, heavy-based saucepan. Add the sliced leeks, cover with a lid, and cook very gently for about 10 minutes. You want them to become soft and sweet-smelling without catching any color.
3. The long simmer: Stir in the pumpkin chunks, stock, and grated nutmeg. Season generously with salt and pepper. Bring the mixture to a boil, then cover and reduce the heat. Simmer for about 30 minutes. You’ll know it’s ready when the pumpkin chunks are so soft they practically melt when pressed with a spoon.
4. Prepare the greens: While the soup simmers, cook your peas in a small pot of boiling salted water for 5 minutes, then drain thoroughly. In another small pan, melt the remaining 50 g of butter. Add the finely chopped spinach, cover, and cook gently for 3 minutes until it has just wilted.
5. Blend to perfection: Puree the pumpkin mixture using a food processor or an immersion blender until it is completely smooth. If you’re using a stand blender, work in batches to avoid any hot splashes.
6. The final finish: Return the smooth soup to the pan and stir in the single cream. Finally, fold in the cooked peas and the wilted spinach. Heat everything through gently—don’t let it reach a rolling boil once the cream is in—and serve hot.

Recipe Tips

• Nutmeg Note: Always use freshly grated nutmeg if you can. The pre-ground stuff loses its aromatic “punch” very quickly, and the fresh spice is what gives this soup its festive, warming depth.
• Consistency Control: If the soup feels too thick after blending, add a splash more stock. If you prefer a rustic vibe, Mary suggests leaving the soup chunky rather than pureeing it.
• Leek Magic: Don’t rush the leeks. Letting them sweat slowly in butter creates a much deeper, more sophisticated flavor base than using standard onions.
• Fat Content: To make a lighter version, Mary notes you can halve the butter and cream. It will still be delicious, though slightly less indulgent.

What To Serve With Mary Berry Pumpkin Soup?

This Mary Berry Pumpkin Soup Recipe is a warming, velvety meal that needs a fresh or bready pairing! For a spectacular presentation, Serve in Hollowed-out Mini Pumpkins with scalloped edges. For a balanced lunch, a Sharp Cheddar and Apple Toastie adds a lovely salty crunch that pairs perfectly with the sweet leeks! A side of Garlic and Herb Croutons or a glass of Chilled White Wine pairs wonderfully with the nutmeg and cream notes.

How To Store Mary Berry Pumpkin Soup

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat. Avoid boiling vigorously to prevent the cream from separating.
• Freezing: You can freeze this soup for up to 2 months. For best results, freeze the soup before adding the cream, peas, and spinach. Add those fresh when you reheat the base for the best color and texture.

Mary Berry Pumpkin Soup Recipe Nutrition Facts

• Calories: 329 kcal (per serving)
• Total Fat: 26 g
• Saturated Fat: 16 g
• Cholesterol: 75 mg
• Sodium: 540 mg
• Total Carbohydrates: 22 g
• Protein: 6 g
• Fiber: 5 g

Nutrition information is provided based on standard recipe yields.

FAQs

Mary Berry Pumpkin Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

329

kcal

A rich and creamy autumn soup featuring slow-cooked leeks, warming nutmeg, and a unique finish of fresh peas and spinach.

Ingredients

• 1.5 kg pumpkin flesh

• 150g butter

• 2 leeks (sliced)

• 1 litre stock

• 1/4 tsp nutmeg

• 30g peas & 250g spinach

• 300ml single cream

Directions

• Melt 100g butter and sauté leeks for 10 minutes until soft.
• Add stock, pumpkin chunks, and nutmeg; simmer for 30 minutes.
• Separately, boil peas for 5 mins and wilt spinach in 50g butter.
• Puree the pumpkin soup until smooth.
• Stir in the cream, then fold in the peas and spinach.
• Heat through and serve hot.

Notes

• Serving in a hollowed pumpkin makes for a beautiful centerpiece.
• Freshly grated nutmeg is the secret to the best flavor.
• Can be made chunky or smooth depending on your preference.