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 endโฆ everything changed. Itโs now my go-to when I want something wholesome that still feels like a treat. Let me show you how I rescued itโand why itโs now a permanent player in my soup rotation.
WHAT MAKES THIS RECIPE SPECIAL
This oneโs all about balanceโearthy veg, sweet leeks, creamy finish, and those pops of green from spinach and peas. Three things make it sing:
- Slow-cooked leeks: Soft and sweetโabsolutely worth the wait.
- Finishing with spinach and peas: Adds texture and colour without turning it into green sludge.
- Proper pumpkin: I cannot stress this enoughโcarving pumpkins are not for soup. Butternut or sugar pumpkin is what you want.
Honestly, I didnโt expect to love this one as much as I doโbut now I keep diced pumpkin in the freezer just to whip it up midweek.
INGREDIENTS + WHY THEY MATTER
- Pumpkin (1.5 kg) โ Use butternut or sugar pumpkin. Carving types make watery, bland soup.
- Butter (150 g) โ Gives richness and helps the leeks go sweet and soft. Tried oilโit didnโt cut it.
- Leeks (2, sliced) โ Sweetens and deepens flavour. Gently cooked is key.
- Stock (1 litre) โ Chicken adds body, but vegetable keeps it light and vegetarian-friendly.
- Nutmeg (ยผ tsp) โ A small amount gives just enough warmth. More than that overwhelms it.
- Spinach (250 g) โ Stirred in at the end. Adds a fresh finish and keeps its colour.
- Peas (30 g) โ Little pops of sweetness. I love using frozen.
- Single cream (300 ml) โ Makes the texture lush without being heavy. I tried skipping itโฆ donโt.
- Salt + black pepper โ 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 endโit still works.
- No leeks? A mild onion works in a pinch, but youโll lose that mellow sweetness.
- Want spice? Iโve swirled in harissa before serving. Delicious.
- Going vegan? Use veg stock, dairy-free swaps, and double the spinach.
MISTAKES IโVE 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 BERRYโS 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 everythingโs 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 blendingโsafer and smoother texture.
- If Iโm 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 burstsโstir often.
- Serve with: Toasted sourdough or a swirl of yogurt if youโre out of cream.
FREQUENTLY ASKED QUESTIONS
Q: Can I use canned pumpkin?
A: Technically, yesโbut the textureโs a bit flat and flavourโs 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: Youโre 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 youโre dairy-free.
Try More Recipes:
- Mary Berry Jerusalem Artichoke And Celery Soup
- Mary Berry Pea and Ham Soup with Mustard Croรปtes
- Mary Berry Parsnip, Coconut, and Lemongrass Soup
Mary Berry Pumpkin Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings15
minutes40
minutes110
kcalA creamy, cosy pumpkin soup made with sweet leeks, fresh spinach, and a swirl of cream. Comforting but light, this is a weeknight winner that tastes like youโve put in far more effort than you have.
Ingredients
1.5 kg butternut or sugar pumpkin, peeled + cubed
150 g butter (divided)
2 leeks, trimmed + sliced
1 litre chicken or vegetable stock
ยผ tsp grated nutmeg
Salt and black pepper, to taste
250 g spinach, finely chopped
30 g peas (frozen or fresh)
300 ml single cream
Directions
- Melt 100g butter in a large saucepan. Add leeks, cover, and cook on low for 10 mins.
- Add pumpkin, stock, nutmeg, salt, and pepper. Bring to a boil, then simmer 30 mins.
- Boil peas for 5 mins in salted water. Drain. Wilt spinach in remaining 50g butter for 3 mins.
- Blend soup in batches until smooth. Return to pan.
- Stir in cream, peas, and spinach. Warm through. Serve hot.I always use butternut pumpkinโless watery, more flavour.
Notes
- I always use butternut pumpkinโless watery, more flavour.
- Blend in batches if your blenderโs smallโdon’t overfill.
- Add cream after blending for a smoother finish.