This warming Mary Berry Pumpkin Soup Recipe balances the natural, earthy sweetness of fresh pumpkin with a zesty kick of grated ginger and a splash of honey. Blended to a silky, golden consistency and finished with a swirl of cream, it is the quintessential autumn comfort food that brings a sophisticated glow to any lunch table.
Mary Berry Pumpkin Soup Ingredients
The Soup Base:
- 1 kg (2 lb 4 oz) Pumpkin: Peeled, deseeded, and chopped into chunks. You can also use butternut squash if pumpkin is out of season.
- 1 large Onion: Roughly chopped.
- 25g (1 oz) Butter: For sweating the aromatics.
- 1 tbsp Sunflower Oil: Prevents the butter from burning.
- 3 cm (1 ¼ inch) Fresh Ginger: Grated. This is the key flavor that lifts the soup from heavy to vibrant.
The Liquid & Finish:
- 900ml (1 ½ pints) Vegetable or Chicken Stock: A savory foundation.
- 150ml (5 fl oz) Milk or Single Cream: For a velvety mouthfeel.
- 1 tbsp Honey: Enhances the pumpkin’s natural sugars.
- Salt and Freshly Ground Black Pepper: To season.
- Garnish: Toasted pumpkin seeds or homemade croutons.
How To Make Mary Berry Pumpkin Soup
- Sweat the Aromatics: Heat the butter and oil in a large, heavy-based pan. Add the chopped onion and the grated ginger. Cover and cook gently for about 5–10 minutes until the onion is soft but not browned.
- Simmer the Pumpkin: Add the chopped pumpkin chunks and the stock to the pan. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 20 minutes, or until the pumpkin is completely tender and falls apart when pressed with a fork.
- Blend: Remove the pan from the heat and allow it to cool slightly. Transfer the mixture to a blender or food processor (or use a stick blender directly in the pot). Blitz until the soup is perfectly smooth and free of lumps.
- Enrich: Return the puree to the pan. Stir in the milk (or cream) and the tablespoon of honey. Reheat the soup gently—do not let it boil vigorously once the dairy is added.
- Season and Serve: Taste the soup. Season generously with salt and pepper. Ladle into warmed bowls and top with toasted pumpkin seeds or a drizzle of extra cream.
Recipe Tips
- Pumpkin Choice: Culinary pumpkins (like Sugar Pie or Kabocha) have much better flavor and texture than the large carving pumpkins used for Jack-o’-lanterns, which can be watery and stringy.
- Ginger Note: Don’t skip the ginger! It provides a background heat that cuts through the creamy texture. If you don’t have fresh ginger, a teaspoon of ground ginger works, though fresh is superior.
- Texture Fix: If the soup is too thick, thin it with a little water or extra stock. If it’s too thin, simmer it uncovered for a few minutes to reduce.
- Toasting Seeds: Don’t throw away the seeds from your pumpkin. Clean them, toss with salt and oil, and roast at 180°C for 10 minutes for a zero-waste garnish.
What To Serve With Pumpkin Soup
- Cheese Scones: A savory baking classic that pairs perfectly with the sweet soup.
- Crispy Sage: Fried sage leaves add a gourmet touch and earthy flavor.
- Bacon Bits: Salty lardons contrast beautifully with the honeyed pumpkin.
- Crusty Ciabatta: Essential for mopping the bowl clean.
How To Store Pumpkin Soup
- Refrigerate: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm on the stove over medium heat.
- Freeze: This soup freezes brilliantly for up to 3 months. For best results, freeze it before adding the milk/cream, then stir the dairy in when reheating.
Mary Berry Pumpkin Soup Nutrition Facts
- Calories: 145 kcal
- Fat: 7g
- Carbohydrates: 18g
- Protein: 3g
- Vitamin A: 200% DV
Nutrition information is estimated per serving.
FAQs
Can I use canned pumpkin?
Yes, but the flavor will be different. Sauté the onion and ginger, then whisk in 2 cans of pumpkin puree and the stock. Simmer for 10 minutes to marry the flavors.
Is this soup sweet?
It has a natural sweetness from the vegetable and honey, but the ginger, onion, and stock keep it firmly in the savory category.
Can I make this vegan?
Easily. Use vegetable stock, substitute the butter for oil, swap the milk for coconut milk, and use maple syrup instead of honey.
Try More Recipes:
- Mary Berry Chicken And Vegetable Soup Recipe
- Mary Berry French Onion Soup Recipe
- Mary Berry Minestrone Soup Recipe
Mary Berry Pumpkin Soup Recipe
Description
A warming, velvety soup combining roasted pumpkin, fresh ginger, and honey for a classic autumn lunch.
Ingredients
Instructions
- Sweat onion and ginger in butter (10 mins).
- Add pumpkin and stock; simmer 20 mins.
- Blend until smooth.
- Stir in milk and honey.
- Reheat gently and season.
- Serve garnished with seeds.
Notes
- Use sugar pumpkins for best flavor.
- Fresh ginger adds essential warmth.
- Freeze before adding milk for best texture.
- Honey highlights the vegetable’s natural sugars.
Mary Berry Pumpkin Soup Recipe
