Mary Berry Pumpkin Soup

Mary Berry's Pumpkin Soup is a delicious and comforting recipe, perfect for chilly days. This soup combines the sweetness of pumpkin with the savory depth of leeks, nutmeg, and a creamy finish, making it an ideal meal for lunch or dinner during the autumn and winter months.
Ingredients for the Mary Berry Pumpkin Soup
- Pumpkin: 1.5 kg, cut into 2cm chunks
- Butter: 150 g
- Leeks: 2 (trimmed and sliced)
- Vegetable or Chicken Stock: 1 litre
- Nutmeg: ¼ tsp (grated or ground)
- Salt and Pepper: to taste
- Peas: 30 g (optional)
- Spinach Leaves: 250 g (finely chopped, optional)
- Single Cream: 300 ml
Preparation Instructions
- Prepare the Pumpkin: Start by cutting out the flesh from the pumpkin, discarding seeds and fibres, and cutting the flesh into 2cm chunks.
- Cook the Leeks: Melt 100g of the butter in a large saucepan, add the leeks, and cook gently, covered, for 10 minutes or until soft.
- Simmer the Soup: Add the stock, pumpkin chunks, nutmeg, and season with salt and pepper. Bring to a boil, cover, and simmer for 30 minutes or until the vegetables are soft.
- Add Peas and Spinach: If using, cook the peas in boiling water for 5 minutes and then drain. Melt the remaining butter in a saucepan, add the spinach, cover, and cook gently for 3 minutes until wilted.
- Blend and Serve: Puree the soup in a food processor or blender until smooth. Return to the pan, stir in the cream, peas, and spinach. Heat through and serve hot.
Storage and Reheating
This soup is freezer-friendly, allowing you to make a big batch and freeze for up to 6 months. Thaw in the refrigerator overnight and reheat on the stove over medium heat until thoroughly warm.
Nutritional Information
The soup is rich in nutrients, providing approximately 1765 kcal per batch, with 37 g of carbohydrates, 79 g of protein, and a high content of vitamins and minerals, thanks to the pumpkin and spinach.
FAQs about the Mary Berry Pumpkin Soup
Q: Can I use a different type of pumpkin? A: Yes, but for best results, use a firm pumpkin with deep orange flesh for the sweetest and creamiest soup.
Q: Is this recipe vegetarian? A: Yes, and it can be made vegan by substituting the cream for a plant-based alternative and ensuring the stock is vegan.
Q: Can I add other vegetables? A: Absolutely, feel free to add or substitute vegetables according to your preference, but remember to adjust the cooking time accordingly.
For those interested in exploring a different take on pumpkin soup, Great British Chefs offer a version by chef Robert Thompson that involves baking the pumpkin with thyme and butter before blending it with chicken stock for a simple yet flavorful dish.
Mary Berry's Pumpkin Soup is more than just a dish; it's a warm embrace in a bowl, perfect for those seeking comfort and warmth through their meals. Enjoy this heartwarming soup with your favorite sides for a complete and satisfying meal.