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Mary Berry Pumpkin Soup Recipe — Velvety, Warming and Perfect for Autumn

Mary Berry Pumpkin Soup Recipe

Mary Berry's pumpkin soup is velvety, warmly spiced, and deeply comforting — the best thing to do with a pumpkin.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 5 Portions
Course: Soup
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • Roasted Pumpkin:
  • 1.5 kg pumpkin or butternut squash deseeded, cut into wedges (skin on)
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • Salt and freshly ground black pepper
  • Soup Base:
  • 40 g unsalted butter
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 1 litre vegetable or chicken stock
  • 150 ml double cream or coconut cream
  • Juice of ½ lime or lemon
  • Pinch of cayenne pepper
  • To Serve:
  • Swirl of cream or coconut cream
  • Toasted pumpkin seeds
  • Smoked paprika or cayenne
  • Fresh coriander leaves
  • Crusty bread

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Toss pumpkin wedges with olive oil, spices, salt, and pepper on a roasting tray. Roast 35–40 minutes until tender and caramelised at edges. Cool slightly. Scoop flesh from skin. Discard skin.
  2. While pumpkin roasts, melt butter in a large pan. Cook onion for 8–10 minutes until soft. Add garlic, cook 1 minute.
  3. Add roasted pumpkin flesh to the pan. Pour in stock. Simmer gently for 5 minutes.
  4. Blend until completely smooth.
  5. Return to low heat. Stir in cream, lime or lemon juice, and cayenne. Warm through — do not boil. Season generously with salt and pepper.
  6. Ladle into warm bowls. Swirl cream, scatter toasted pumpkin seeds, add a pinch of paprika and coriander leaves. Serve with crusty bread.

Notes

Always roast the pumpkin first — it transforms the depth of flavour.
Use butternut squash if fresh eating pumpkins are unavailable — it is often better.
Season pumpkin before roasting so spices cook into the flesh.
Coconut cream is an excellent dairy-free alternative that pairs beautifully with pumpkin.
Toast fresh pumpkin seeds for the garnish — they make the soup look spectacular.
Finish with lime or lemon juice — it balances the natural sweetness.
Freeze before adding cream for up to 3 months.
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