Mary Berry Pumpkin Soup 

The first time I made this soup, I didn’t plan to. I had half a sad pumpkin leftover from Halloween and a drawer full of veg that needed rescuing. I didn’t follow a recipe — just chucked things into the pot like I’d seen Mum do when we were skint and she needed to “make dinner out of thin air.” It came out creamy, golden, warm like a jumper. Now it’s one of my autumn go-tos.

There’s nothing fancy here — and that’s the whole point. You peel, chop, simmer, blend. It doesn’t demand your attention, just rewards it. And with a swirl of cream and some crunchy bacon or seeds on top? Honestly, it’s proper hug-in-a-bowl territory.

Why You’ll Love It

• Only one pot to wash up — always a win
• Ready in half an hour — because life’s busy
• Freezer-friendly — future-you will be very grateful
• Mild and mellow — even the picky eaters tend to love it
• Customisable — spice it up, sweeten it down, swirl in whatever cream or plant milk you’ve got knocking about
• Proper comfort food — but still feels light and wholesome

Ingredients

• 2 pounds pumpkin (about 1 small one), peeled and chopped
• 1 onion, roughly chopped
• 2 medium potatoes, peeled and diced
• 1 large carrot, diced
• 4 garlic cloves, crushed
• 4 cups low-sodium veg or chicken stock
• 2 bouillon cubes, crumbled (optional, but I always add them)
• Salt and pepper, to taste
• ½ cup light cream or half-and-half
• Cooked bacon or parsley, to serve (if you’re in the mood)

How to Make It

Chuck everything in the pot:

Toss your chopped pumpkin, onion, carrot, potato, and garlic into a large saucepan. Pour in the stock and crumble in your bouillon cubes.

Let it bubble:

Bring it to a gentle simmer. Put a lid on, but not too tight — leave it a crack open. Let it go for about 15 minutes or until everything’s soft and giving.

Blend it smooth:

Take the pot off the heat and blend with a stick blender until velvety. (If you’ve only got a jug blender, just do it in batches — I’ve worn pumpkin before, it’s not cute.)

Swirl in the cream:

Pour in the cream and stir slowly. Keep the heat low at this point — don’t let it boil or it might curdle a bit. Not the end of the world, but not ideal.

Taste and tweak:

Add salt and pepper to your liking. Sometimes I toss in a pinch of smoked paprika if it’s feeling a bit flat. You do you.

Dish it up:

Ladle into bowls and top with crispy bacon, a few toasted seeds, or just a swirl of cream and a chunk of bread on the side. Easy, lovely, done.

Common Mistakes and How to Dodge Them

Soup’s too watery?
Next time, add less stock to begin with — you can always thin it later. Or let it simmer uncovered for a bit longer to reduce.

It tastes a bit bland. Help?
Try more salt. A dash of Worcestershire sauce. A pinch of cumin. A splash of lemon. It’s your soup — doctor it up.

I overboiled the cream… is it ruined?
Not ruined, just a bit grainy. It’ll still taste fine. If you want ultra-smooth, stir in the cream after blending and reheating gently.

Can I skip peeling the pumpkin?
You can, but some varieties have tough skin that doesn’t blend well. If you’re in a rush and your blender’s a beast, go for it.

Storage and Reheating

Fridge: Keeps 3–4 days in a sealed container. Tastes even better the next day.

Freezer: Cool completely, then freeze in batches. I usually stash mine in old yoghurt tubs with scribbled masking tape labels.

To reheat:

• Stovetop: Low heat, stir often.
• Microwave: 1–2 minutes in a covered bowl, stir halfway.
• Oven: Honestly? Not worth the faff for soup.

Frequently Asked Questions

Can I use canned pumpkin?
Absolutely. About 2 cups of purée will do the trick. Just skip the simmering step and go straight to heating and blending.

Is it vegan?
Not by default, but super easy to make. Use veg stock and sub the cream for coconut milk or any plant-based alternative.

Can I add spices?
Yes, and you should. Try curry powder, nutmeg, or smoked paprika. Or go rogue with a bit of chili oil swirled on top.

Can I bulk it out?
Toss in a handful of red lentils with the veg, or serve with toast, grilled cheese, or roasted chickpeas for crunch.

Nutrition Facts (Per Serving)

• Calories: 127
• Carbs: 22g
• Fat: 2g
• Protein: 5g
• Sugar: 6g
• Sodium: 530mg
• Fibre: 3g

Try More Mary Berry Soup Recipes:

• Mary Berry Pea Soup
• Mary Berry French Onion Soup
• Mary Berry Carrot And Coriander Soup