Mary Berry Pumpkin Soup Recipe

The first time I made this, I had half a leftover pumpkin glaring at me every time I opened the fridge and a few leeks that had started to sulk in the vegetable drawer. I figured soup was the obvious answer. But the first go? Disastrous. I used a carving pumpkin (rookie error), rushed the leeks, and ended up with a soup that tasted like hot dishwater. But once I swapped in a proper butternut pumpkin, cooked the leeks low and slow, and added a splash of cream at the end… everything changed. It’s now my go-to when I want something wholesome that still feels like a treat. Let me show you how I rescued it—and why it’s now a permanent player in my soup rotation.

WHAT MAKES THIS RECIPE SPECIAL

This one’s all about balance—earthy veg, sweet leeks, creamy finish, and those pops of green from spinach and peas. Three things make it sing:

• Slow-cooked leeks: Soft and sweet—absolutely worth the wait.
• Finishing with spinach and peas: Adds texture and colour without turning it into green sludge.
• Proper pumpkin: I cannot stress this enough—carving pumpkins are not for soup. Butternut or sugar pumpkin is what you want.

Honestly, I didn’t expect to love this one as much as I do—but now I keep diced pumpkin in the freezer just to whip it up midweek.

INGREDIENTS + WHY THEY MATTER

• Pumpkin (1.5 kg) – Use butternut or sugar pumpkin. Carving types make watery, bland soup.
• Butter (150 g) – Gives richness and helps the leeks go sweet and soft. Tried oil—it didn’t cut it.
• Leeks (2, sliced) – Sweetens and deepens flavour. Gently cooked is key.
• Stock (1 litre) – Chicken adds body, but vegetable keeps it light and vegetarian-friendly.
• Nutmeg (¼ tsp) – A small amount gives just enough warmth. More than that overwhelms it.
• Spinach (250 g) – Stirred in at the end. Adds a fresh finish and keeps its colour.
• Peas (30 g) – Little pops of sweetness. I love using frozen.
• Single cream (300 ml) – Makes the texture lush without being heavy. I tried skipping it… don’t.
• Salt + black pepper – Season in layers for the best flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? Use olive oil and a splash of oat cream at the end—it still works.
• No leeks? A mild onion works in a pinch, but you’ll lose that mellow sweetness.
• Want spice? I’ve swirled in harissa before serving. Delicious.
• Going vegan? Use veg stock, dairy-free swaps, and double the spinach.

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

What Went Wrong	Why It Happens	How to Fix It
Soup was bland	Used carving pumpkin	Always use butternut or sugar pumpkin
Leeks turned bitter	Cooked too hot, too fast	Keep the heat low, lid on, cook 10 mins min
Peas got mushy	Added too early	Cook separately and stir in at the end
Texture was thin	Blended too much stock	Blend veg with half stock, then adjust later

HOW TO MAKE MARY BERRY’S PUMPKIN SOUP

Cook the Leeks
Melt 100g butter in a large saucepan. Add sliced leeks, cover, and cook on low for 10 minutes until soft and sweet.

Simmer the Soup
Add pumpkin chunks, stock, nutmeg, salt, and pepper. Bring to a boil, then cover and simmer for 30 minutes until everything’s tender.

Cook the Greens
Separately, boil peas in salted water for 5 minutes and drain. In another pan, melt the remaining butter and wilt the chopped spinach for 3 minutes.

Blend and Finish
Blend the soup (carefully, in batches). Return to the pan, stir in the cream, then add peas and spinach. Warm through and serve.

TIPS FROM MY KITCHEN

• I chop the pumpkin small so it cooks faster and blends smoother.
• I let the soup cool slightly before blending—safer and smoother texture.
• If I’m making this ahead, I add the cream and greens after reheating.

STORAGE + SERVING

• Fridge: Keeps well for 3 days in a sealed container.
• Freezer: Freezes beautifully (without cream or spinach). Add those fresh when reheating.
• To Reheat: On the hob over low heat, or microwave in short bursts—stir often.
• Serve with: Toasted sourdough or a swirl of yogurt if you’re out of cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use canned pumpkin?
A: Technically, yes—but the texture’s a bit flat and flavour’s not as deep. Only in a pinch.

Q: Can I make this ahead?
A: Yep! I often do. Just leave out the cream and greens until reheating.

Q: Why does my soup turn green?
A: You’re blending in the spinach. Cook it separately and stir in at the end to avoid murky colour.

Q: Is the cream necessary?
A: For texture, yes. It rounds things out. Use oat or coconut cream if you’re dairy-free.

Try More Recipes:

• Mary Berry Jerusalem Artichoke And Celery Soup
• Mary Berry Pea and Ham Soup with Mustard Croûtes
• Mary Berry Parsnip, Coconut, and Lemongrass Soup