This easy and creamy mary berry pumpkin soup is a delicious and nutritious meal that’s perfect for a cosy dinner. With simple ingredients like pumpkin, leeks, and spinach, it’s quick to prepare and full of flavour. You can easily adjust it by adding your favourite vegetables or spices for a personal touch!
This Pumpkin Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 1.5 kg pumpkin
- 150 g butter
- 2 leeks (trimmed and sliced)
- 1 litre chicken or vegetable stock
- ¼ tsp grated nutmeg
- Salt and black pepper (to taste)
- 30 g fresh or frozen peas
- 250 g spinach leaves (finely chopped)
- 300 ml single cream
How To Make Pumpkin Soup Recipe
- Prepare the pumpkin: Cut the pumpkin flesh into 2 cm (¾ inch) chunks, discarding the seeds and fibres.
- Cook the leeks: Melt 100 g (3½ oz) butter in a large saucepan and gently cook the sliced leeks for 10 minutes, covered, until soft.
- Simmer the soup: Add the stock, pumpkin chunks, grated nutmeg, and seasoning to the pan. Bring to a boil, cover, and simmer for 30 minutes until the vegetables are tender.
- Cook the peas: Boil the peas in salted water for 5 minutes, then drain thoroughly.
- Wilt the spinach: Melt the remaining butter in a pan, add the chopped spinach, cover, and cook gently for 3 minutes until wilted.
- Blend and finish the soup: Purée the soup in a blender or food processor until smooth (in batches if necessary). Return it to the pan, stir in the single cream, and mix in the cooked peas and wilted spinach. Heat through and serve hot.
Recipe Tips
- Choose the right pumpkin: Use a sugar or butternut pumpkin for the best flavour and texture, as large carving pumpkins can taste watery.
- Cook leeks slowly: Make sure to cook the leeks gently over low heat to bring out their sweetness and avoid burning.
- Blend in batches: To avoid splashes when blending hot soup, blend small amounts at a time or let the soup cool slightly before blending.
- Season gradually: Add salt and pepper little by little, tasting as you go, to avoid over-seasoning.
- Don’t skip the cream: The single cream adds a silky texture and balances the soup’s flavours perfectly.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftovers pumpkin soup to an airtight container and refrigerate for up to 3 days.
- Freeze: Store leftovers pumpkin soup in a freezer-safe container or bag. Freeze for up to 3 months. To use, thaw in the fridge overnight before reheating on the stove or in the microwave.
- Reheating: Warm leftovers pumpkin soup on the stove over low heat for 5–7 minutes, stirring occasionally, or microwave in a covered bowl for 2–3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 cup (240 ml)
- Calories: 110
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Sodium: 750 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 2 g
- Sugars: 0 g
- Protein: 2 g
Try More Mary Berry Recipes:
Mary Berry Pumpkin Soup Recipe
Description
This easy and creamy mary berry pumpkin soup is a delicious and nutritious meal that’s perfect for a cosy dinner. With simple ingredients like pumpkin, leeks, and spinach, it’s quick to prepare and full of flavour. You can easily adjust it by adding your favourite vegetables or spices for a personal touch!
Ingredients
Instructions
- Prepare the pumpkin: Cut the pumpkin flesh into 2 cm (¾ inch) chunks, discarding the seeds and fibres.
- Cook the leeks: Melt 100 g (3½ oz) butter in a large saucepan and gently cook the sliced leeks for 10 minutes, covered, until soft.
- Simmer the soup: Add the stock, pumpkin chunks, grated nutmeg, and seasoning to the pan. Bring to a boil, cover, and simmer for 30 minutes until the vegetables are tender.
- Cook the peas: Boil the peas in salted water for 5 minutes, then drain thoroughly.
- Wilt the spinach: Melt the remaining butter in a pan, add the chopped spinach, cover, and cook gently for 3 minutes until wilted.
- Blend and finish the soup: Purée the soup in a blender or food processor until smooth (in batches if necessary). Return it to the pan, stir in the single cream, and mix in the cooked peas and wilted spinach. Heat through and serve hot.
Notes
- Choose the right pumpkin: Use a sugar or butternut pumpkin for the best flavour and texture, as large carving pumpkins can taste watery.
- Cook leeks slowly: Make sure to cook the leeks gently over low heat to bring out their sweetness and avoid burning.
- Blend in batches: To avoid splashes when blending hot soup, blend small amounts at a time or let the soup cool slightly before blending.
- Season gradually: Add salt and pepper little by little, tasting as you go, to avoid over-seasoning.
- Don’t skip the cream: The single cream adds a silky texture and balances the soup’s flavours perfectly.
Mary Berry Pumpkin Soup Recipe