Mary Berry, a culinary legend known for her simple yet elegant recipes, has crafted a pumpkin soup that’s not only delicious but also easy to make. This dish is a brilliant way to showcase the sweet, earthy flavor of pumpkins, transforming them into a smooth, creamy, and aromatic soup that will tantalize your taste buds. The combination of pumpkin with subtle seasonings like garlic, thyme, and nutmeg creates a rich and satisfying flavor profile, perfect for a fall lunch or dinner.
Berry’s version of pumpkin soup embraces the natural sweetness of the pumpkin, balancing it with a slight savory depth from the stock and a hint of creaminess that enhances the texture without overwhelming the delicate flavor of the pumpkin itself. This soup is ideal for a cozy evening in or as a starter for a larger dinner. Plus, it’s easy to prepare and can be made in advance, making it a stress-free option for busy weeks or dinner parties.
Mary Berry’s Pumpkin Soup Recipe
Ingredients Needed
To make Mary Berry’s Pumpkin Soup, the ingredients are simple yet full of flavor. Here’s what you’ll need:
- Pumpkin (or Butternut Squash) – The star of the show, around 1kg of peeled, deseeded, and chopped pumpkin. You can also use butternut squash for a similar texture and flavor.
- Onion – 1 large onion, finely chopped, for a savory base. It brings sweetness and depth to the soup.
- Garlic – 2-3 cloves of garlic, minced or crushed, to add fragrance and richness.
- Carrot – 1 medium-sized carrot, peeled and diced, which adds a bit of earthy sweetness to complement the pumpkin.
- Celery – 2 sticks of celery, chopped, for a slight freshness and mild bitterness to balance the sweetness of the pumpkin.
- Vegetable Stock – About 1 liter of vegetable stock, which provides the liquid base of the soup. You can also use chicken stock if preferred, but vegetable stock keeps the flavors light and bright.
- Cream – A small amount (150ml) of double cream or single cream, which makes the soup luxuriously smooth and rich.
- Butter or Olive Oil – 2 tablespoons for sautéing the vegetables. Butter adds a lovely richness, while olive oil provides a lighter touch.
- Fresh Thyme – A few sprigs of fresh thyme for a herby, aromatic flavor.
- Ground Nutmeg – A pinch of nutmeg adds a subtle warmth that perfectly complements the pumpkin’s natural sweetness.
- Salt and Pepper – To taste, for seasoning and enhancing the overall flavors.
Equipment Needed
The equipment for this soup is straightforward, and you likely already have most of it in your kitchen. Here’s what you’ll need:
- Large Soup Pot or Dutch Oven – This is where all the ingredients will come together. A heavy-bottomed pot is ideal as it helps with even cooking and prevents burning.
- Sharp Knife and Chopping Board – You’ll need these to chop the pumpkin, onion, carrots, celery, and garlic. A sharp knife makes the process quicker and safer.
- Wooden Spoon – For stirring the vegetables while they sauté and to mix everything together.
- Blender or Immersion Blender – After cooking, you’ll blend the soup into a smooth texture. An immersion blender (stick blender) is great for ease, but a regular blender will work too-just be careful not to burn yourself when transferring the hot soup!
- Measuring Cups – To measure the stock, cream, and spices.
- Ladle – For serving the soup in a neat and satisfying way.
- Soup Bowls – Deep, wide bowls are perfect for enjoying this comforting dish.
Instructions To Make Mary Berry’s Pumpkin Soup
Now that we know the ingredients and equipment, it’s time to bring everything together! Here’s a detailed step-by-step guide:
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Prepare the Ingredients
Begin by preparing your pumpkin. Slice it in half, scoop out the seeds (you can save them for roasting later if you like), and chop the pumpkin into chunks. Peel and chop the onion, garlic, carrot, and celery as well. This prep work is essential for smooth cooking.
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Sauté the Vegetables
In your large pot, heat 2 tablespoons of butter or olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent and the vegetables begin to release their flavors.
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Cook the Pumpkin
Add the pumpkin chunks to the pot with the sautéed vegetables. Stir everything together, allowing the pumpkin to cook for a few minutes. This step helps intensify the flavors.
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Add the Stock and Herbs
Pour in the vegetable stock, add the sprigs of thyme, and season with salt, pepper, and a pinch of nutmeg. Bring the soup to a boil and then lower the heat to a simmer. Let it cook for about 20-25 minutes, or until the pumpkin is soft and tender when pierced with a fork.
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Blend the Soup
Once the pumpkin is tender, remove the pot from the heat. Remove the thyme sprigs. Use your immersion blender to blend the soup until it’s completely smooth and velvety. If using a regular blender, let the soup cool slightly before transferring it in batches.
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Add the Cream and Adjust Seasoning
After blending, stir in the cream, adjusting the seasoning with more salt and pepper if needed. You can also add more nutmeg or a squeeze of lemon juice for extra brightness. Reheat the soup gently on the stove if necessary.
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Serve and Enjoy
Ladle the soup into bowls, garnishing with a sprig of thyme, a drizzle of cream, or a sprinkle of toasted pumpkin seeds for a delightful crunch.
Tips And Tricks
- Roasting the Pumpkin: For an even deeper flavor, try roasting the pumpkin chunks in the oven with a drizzle of olive oil and seasoning before adding them to the soup. This adds a caramelized sweetness that elevates the soup even more.
- Vegetable Variations: If you don’t have all the ingredients on hand, you can substitute other root vegetables like parsnips or sweet potatoes for a unique twist. They will add a similar sweetness to the soup.
- Freezing: Pumpkin soup freezes wonderfully. Make a big batch and store portions in airtight containers or freezer bags. It will stay good for up to three months. When reheating, simply warm it on the stove and add a bit more cream or stock if it’s too thick.
- Spicy Kick: If you like a little heat, add a dash of cayenne pepper or chili flakes when you sauté the vegetables. This adds an unexpected spicy contrast to the sweetness of the pumpkin.
- Texture Preferences: If you prefer a chunkier soup, simply blend only half of the soup and leave the rest to be mashed by hand or with a potato masher. This will give the soup more texture.
Mary Berry’s Pumpkin Soup is a beautiful celebration of autumn’s bounty-rich, creamy, and utterly comforting. It’s a simple yet sophisticated dish that uses humble ingredients but results in a flavorful, hearty meal. Whether you’re preparing it for a cozy night in or a special dinner with friends, this soup is sure to impress. It’s not just about the taste; it’s about creating something nourishing and satisfying that brings warmth and comfort. So, next time the weather turns chilly, make sure to whip up this delightful pumpkin soup-your taste buds will thank you!
Easy Recipe Variations For Mary Berry’s Pumpkin Soup
Mary Berry’s pumpkin soup recipe is a delightful, warming dish perfect for cozy autumn nights. However, as with any classic recipe, it lends itself to a variety of easy adaptations and variations to suit different tastes and dietary preferences. Here are some fun twists you can try to make it your own:
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Spicy Pumpkin Soup
If you like a bit of heat in your soup, consider adding some chili flakes or fresh chili to the base. A touch of ground cumin or smoked paprika can also bring out a smokier, spicier depth of flavor. For a richer heat, sauté a chopped red onion with some garlic and ginger before adding the pumpkin to the pot. The ginger will add a subtle warmth and zing to balance the sweetness of the pumpkin.
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Coconut Cream Variation
For a creamier texture and an exotic twist, substitute the regular cream with coconut cream. The richness of the coconut cream complements the pumpkin’s natural sweetness and imparts a velvety smoothness to the soup. You can also add a squeeze of lime juice to cut through the richness and bring in a touch of acidity.
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Roasted Pumpkin Soup
While Mary’s recipe calls for simmering the pumpkin, you could roast it instead for a deeper, caramelized flavor. Simply cut the pumpkin into wedges, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven until tender and slightly charred. Roasting brings out the natural sugars in the pumpkin, giving the soup a lovely caramelized flavor profile.
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Adding Vegetables
To boost the nutritional value, try incorporating other vegetables. Carrots, parsnips, or sweet potatoes all work wonderfully with pumpkin and will add extra sweetness and texture to the soup. A handful of spinach or kale added towards the end of cooking can also lend a vibrant color and additional vitamins, making the soup even heartier.
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Herbed Pumpkin Soup
A simple, yet highly effective, variation is to add fresh herbs like thyme, sage, or rosemary to the mix. These herbs infuse the soup with a fragrant, earthy aroma. For an added burst of flavor, garnish the soup with freshly chopped parsley or basil before serving.
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Vegetarian or Vegan Pumpkin Soup
Mary Berry’s original recipe uses butter and cream, but you can make a vegan version by swapping these ingredients with plant-based alternatives. Use olive oil or coconut oil instead of butter, and substitute the cream with coconut milk or a dairy-free cream. You can also add nutritional yeast to enhance the savory, cheesy flavor without the dairy.
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Pumpkin and Lentil Soup
Adding red lentils to the soup creates a more filling, protein-packed version. The lentils will absorb the flavors of the broth, adding texture and substance to the soup. Simply stir in the lentils after the pumpkin has cooked and simmer until the lentils are tender.
Storing Leftovers
One of the best things about Mary Berry’s pumpkin soup is that it stores incredibly well, making it a perfect dish for meal prep or leftovers. Here’s how to store it properly and keep it tasting just as fresh the next time you enjoy it:
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Refrigeration
If you plan on enjoying the soup within a few days, storing it in the fridge is your best bet. Allow the soup to cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3-4 days. Just give it a good stir before reheating, as it may thicken slightly when stored.
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Freezing
Pumpkin soup freezes beautifully, making it a great option for batch cooking. Pour the cooled soup into freezer-safe containers or resealable freezer bags, leaving some room for expansion. Make sure to label and date the containers so you can keep track of how long it’s been stored. Pumpkin soup can be frozen for up to 3 months. When you’re ready to eat, defrost in the fridge overnight and reheat on the stovetop or in the microwave.
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Reheating
When reheating leftovers, be mindful not to overheat the soup, especially if it contains cream or coconut milk, as this can cause it to separate. Stir frequently and reheat on low heat to preserve the smooth texture. If the soup thickens too much during storage, add a splash of water or stock to thin it out to your desired consistency.
What To Eat With Mary Berry’s Pumpkin Soup?
Mary Berry’s pumpkin soup is rich, velvety, and full of flavor, which makes it the perfect base to pair with a variety of accompaniments. Whether you’re looking for something to round out a light lunch or serve as a cozy dinner, here are some ideas of what to eat with pumpkin soup:
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Crusty Bread
You can never go wrong with a good piece of warm, crusty bread alongside pumpkin soup. The crunchy texture of the bread perfectly complements the smooth, creamy soup. A classic baguette or sourdough would work wonderfully, but feel free to experiment with seeded loaves, multigrain bread, or even homemade focaccia for an extra special touch. For an even more indulgent experience, consider spreading some butter or garlic butter on the bread before serving.
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Grilled Cheese Sandwich
Another classic pairing for pumpkin soup is a grilled cheese sandwich. The crispy, buttery exterior and gooey melted cheese provide the perfect balance of texture and flavor against the smooth, subtly sweet pumpkin soup. You can even get creative by adding extras like caramelized onions, tomatoes, or herbs to the sandwich for more layers of flavor.
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Salads
For a lighter pairing, a fresh salad can be an excellent contrast to the richness of the soup. A simple mixed greens salad with a tangy vinaigrette would complement the soup without overpowering it. For more heartiness, a kale salad with roasted squash, nuts, and cranberries adds a lovely sweetness and crunch to balance the pumpkin’s velvety texture.
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Roasted Seeds
Toasted pumpkin seeds or sunflower seeds make for a wonderful crunchy topping for your pumpkin soup. Not only do they add texture, but they also enhance the nutty flavors of the pumpkin. Simply toast the seeds in a pan with a little olive oil, salt, and your favorite seasonings, then sprinkle over the soup just before serving.
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Cheese Toppings
For a richer soup experience, you could top your bowl of pumpkin soup with a dollop of sour cream, crème fraîche, or a sprinkle of grated cheese. Parmesan, cheddar, or goat cheese all work well to enhance the savory notes of the soup. Alternatively, a dollop of tangy Greek yogurt adds creaminess and acidity, offering a lovely balance to the dish.
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Meat Pairings
If you’re craving some protein, a slice of roasted chicken or crispy bacon can complement the richness of the soup. A light salad of arugula with a few shavings of prosciutto or bacon would add just the right amount of savoriness and texture to the meal. Alternatively, roasted sausages can be served on the side, providing a satisfying contrast to the soup’s smoothness.
Conclusion
Mary Berry’s pumpkin soup is a classic recipe that can be tailored to suit a variety of tastes, dietary preferences, and occasions. Whether you stick to the traditional recipe or experiment with one of the many variations, this comforting soup is sure to warm you up from the inside out. Its versatility makes it easy to customize, whether you want to spice it up, add extra veggies, or make it plant-based.
Storing leftovers is also simple, with both refrigeration and freezing options available for convenience. And with so many different pairing options-from crusty bread to grilled cheese sandwiches to hearty salads-there’s always a way to enjoy the soup in new and delicious ways.
In the end, Mary Berry’s pumpkin soup is more than just a dish; it’s an invitation to explore the rich, seasonal flavors of autumn, bringing comfort, warmth, and nourishment with every spoonful. Whether you’re cooking for yourself, sharing a meal with loved ones, or preparing a batch for future meals, this soup is sure to become a go-to favorite in your culinary repertoire.
FAQs
What Ingredients Do I Need For Mary Berry’s Pumpkin Soup?
To make Mary Berry’s delicious pumpkin soup, you’ll need the following ingredients: 1 kg of pumpkin (peeled and chopped), 1 onion (finely chopped), 2 cloves of garlic (minced), 750 ml of vegetable stock, 2 tablespoons of olive oil, salt, pepper, and optional cream or milk for added richness. Mary Berry also recommends seasoning with a little fresh thyme and nutmeg for extra depth of flavor.
How Do I Prepare Mary Berry’s Pumpkin Soup?
Start by heating the olive oil in a large saucepan and sautéing the chopped onion and garlic until softened. Add the chopped pumpkin, and cook for a few minutes, stirring occasionally. Pour in the vegetable stock, bring the mixture to a boil, and then reduce the heat to simmer for 20-30 minutes, or until the pumpkin is tender. Once cooked, use a hand blender or transfer to a food processor to puree the soup until smooth. Season with salt, pepper, and a pinch of nutmeg. Optionally, swirl in some cream or milk to finish, and serve warm.
Can I Freeze Mary Berry’s Pumpkin Soup?
Yes, you can freeze Mary Berry’s pumpkin soup. After preparing the soup and allowing it to cool completely, transfer it to an airtight container or freezer-safe bag. The soup can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and reheat it on the stovetop. If you’ve added cream to the soup, you might need to stir it well as it can sometimes separate after freezing.
