Mary Berry Marigold Soup

This soup surprised me with how happy it made me. It’s one of those bowls that feels like a hug—vibrant orange, warm, and somehow both creamy and chunky in the best possible way. I made it on a rainy Tuesday when everything outside felt grey, and this pot of sunshine did exactly what I needed it to.

I’ll be honest: the first time, I over-blitzed the soup. Ended up with something closer to purée than soup. Still tasty, but I missed the texture. The trick is only blending about a third of the veg—so you get body without losing those lovely little bits of carrot and squash.

It’s fast, freezer-friendly, and a brilliant way to use up root veg. If you’ve got carrots and a swede lurking at the back of the fridge, this one’s for you.

A FEW REASONS THIS JUST WORKS

• Blending just a portion keeps it creamy and satisfying to chew.
• Toasted pumpkin seeds add a brilliant nutty crunch on top.
• It’s made with humble ingredients you probably already have.
• The orange zest from the squash makes it naturally bright and cheerful.

INGREDIENTS + WHY THEY MATTER

• Butter (25g) – For richness and to help those onions get sweet and soft.
• Onions (2, sliced) – Base flavour, brings gentle sweetness.
• Butternut squash (250g) – Slightly sweet and silky when blended.
• Swede (250g) – Earthy and hearty, gives depth.
• Carrots (350g) – Adds sweetness and that vibrant orange colour.
• Stock (1.2L) – Veg or chicken, just make sure it’s good and flavourful.
• Pumpkin seeds (25g) – Toasted for crunch and a savoury finish.
• Fresh parsley (1 tbsp) – Scattered on top for a bright herbal note.
• Salt + pepper – Taste and season in layers.

MAKING IT YOURS (WITHOUT RUINING IT)

• No swede? Celeriac or parsnip work well too—just keep the quantity the same.
• Want it vegan? Use olive oil instead of butter and vegetable stock.
• Add heat: A pinch of chilli flakes or a swirl of harissa adds a nice kick.
• Herb twist: Try thyme or rosemary in place of parsley for a wintry version.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup too thick	Blended too much + simmered too long	Only purée a third and add extra stock if needed
Flavour felt flat	Stock was too bland or under-seasoned	Use a richer stock and taste before serving
Pumpkin seeds soggy	Sprinkled on too early	Toast and add just before serving for crunch

HOW TO MAKE MARY BERRY’S MARIGOLD SOUP

FRY THE VEGETABLES
Melt the butter in a deep saucepan. Add onions, squash, swede, and carrots. Fry over high heat for 5 minutes, stirring frequently until they start to soften.

SIMMER THE SOUP
Pour in the stock and season with salt and pepper. Bring to the boil, then cover and reduce heat. Simmer for 15 minutes or until the veg is soft.

BLEND FOR TEXTURE
Use a slotted spoon to remove about a third of the vegetables. Blitz them in a blender until smooth. Return the purée to the soup and stir to combine.

SERVE WITH GARNISH
Ladle into bowls. Top with toasted pumpkin seeds and chopped parsley. Serve hot with a thick slice of buttered toast.

TIPS FROM MY KITCHEN

• I toast the pumpkin seeds in a dry frying pan with a pinch of sea salt.
• If I’m short on stock, I top up with boiling water + half a stock cube.
• A swirl of Greek yoghurt on top adds a lovely tang and richness.

STORAGE + SERVING

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze in containers with room to expand. Keeps well for 3 months.
Reheat: Gently on the stove until piping hot, or microwave in 90-second bursts.
Serve with: Crusty bread, oatcakes, or a cheese toastie on the side.

FREQUENTLY ASKED QUESTIONS

Q: Why is it called “Marigold” soup?
A: It’s the colour! The mix of squash, carrot, and swede gives it a lovely marigold-orange hue.

Q: Can I make it creamier?
A: Sure—add a splash of cream or a knob of butter when you stir the purée back in.

Q: Can I skip the pumpkin seeds?
A: Absolutely, but they do add lovely crunch. Croutons or crispy onions work too.

Try More Recipes:

• Mary Berry Roasted Tomato Soup
• Mary Berry Spiced Autumn Soup Recipe
• Mary Berry Thai Spiced Soup