Hello there, dear readers! I’ve been writing about food for over a decade, and it’s always a pleasure to introduce you to recipes that are close to my heart. Today, I’m ecstatic to share a dish that’s perfect for those chilly autumn evenings – the Mary Berry Pumpkin Soup. Now, you might wonder, what’s so special about this pumpkin soup? Let’s dive in!
What is Mary Berry Pumpkin Soup Recipe?
Have you ever tried a dish that immediately transports you to a warm, cozy place? That’s precisely the magic of Mary Berry’s Pumpkin Soup. Stemming from the kitchen of the legendary Mary Berry, this soup is a delightful concoction of simple ingredients that come together to form a culinary masterpiece.
Why You’ll Love This Recipe
- Heartwarming Flavors: Every sip offers a perfect balance of sweetness from the pumpkin and a savory depth from the leeks.
- Easy to Whip Up: Even if you aren’t a seasoned chef, you’ll find this recipe a breeze. It’s straightforward with no complex steps.
- Versatile: This soup acts as a perfect base. Want to add some spices or perhaps a dollop of cream? Go right ahead!
Mary Berry Pumpkin Soup Ingredients
- 300g red pumpkin, peeled, cut into 1-inch chunks
- 2 tbsps sliced leeks
- 1 medium onion, chopped into 1-inch dice
- 1 sprig of fresh rosemary
- Salt to taste
- 2 1/2 cup vegetable stock
- 1/4 tsp smoked peppercorns for garnish
- Breadsticks to serve
Method to Make Mary Berry Pumpkin Soup Recipe
- Start by heating oil in a large nonstick skillet. To this, add chopped garlic and leeks. Give them a few minutes to dance around and release their flavors.
- As the aroma fills your kitchen, toss in the onion, waiting until it turns a lovely translucent hue.
- Introduce the pumpkin chunks to this mix. The vibrant orange will make you smile! Add the rosemary leaves, plucked fresh from the sprig.
- Season generously with salt and pour in 2 cups of vegetable broth.
- Let the mixture mingle and come to a boil. After which, put a lid on and let it simmer for about 10-12 minutes. The wait is worth it, I promise!
- Once the pumpkin feels tender to touch, turn off the heat. This is the part where we transform our chunky mix into a velvety soup. Blend until smooth and strain into another pan.
- Back on the stove it goes. Adjust the consistency with the remaining stock. Season with smoked paprika, crushed black peppercorns, and a pinch more salt.
- Let it bubble away for a few more minutes before you’re ready to serve.
How do I serve Mary Berry Pumpkin Soup Recipe?
- Crisp Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette can offer a refreshing contrast to the rich soup.
- Grilled Cheese Sandwich: The melty, cheesy goodness inside crispy bread offers a comforting pairing, enhancing the warmth of the soup.
- Herb-Crusted Bread: For those who enjoy a bit more texture, consider a slice of herb-crusted bread to dunk into the soup.
- Roasted Vegetables: A side of roasted veggies, like Brussels sprouts or carrots, can add another dimension of flavor and make the meal more filling.
- Quinoa or Rice Pilaf: For a more substantial addition, a lightly seasoned quinoa or rice pilaf can be a great accompaniment, soaking up the flavors of the soup.
- Wine Pairing: Consider serving with a glass of white wine, like a Chardonnay or Pinot Grigio, which complements the creamy texture of the soup.
- Herb Garnishes: Fresh herbs such as parsley, cilantro, or chives can be sprinkled on top of the soup or as a side garnish, adding a burst of fresh flavors.
What do I Serve With Mary Berry Pumpkin Soup Recipe?
While the soup itself is a complete meal, if you’re looking for companions, a fresh green salad or a hearty grilled cheese sandwich would complement it beautifully.
Tips to Make the Best Mary Berry Pumpkin Soup Recipe
- Pumpkin Quality Matters: Always choose a firm pumpkin with deep orange flesh for the best flavors.
- Seasoning: Adjust salt according to your preference. Remember, it’s always easier to add than to take away!
- Consistency: Some like their soup thick, while others prefer it runny. Adjust the stock amount to your liking.
What kind of pumpkin works best for Mary Berry’s Pumpkin Soup?
Ideally, you should use a firm pumpkin with deep orange flesh, like the sugar pumpkin. It yields a sweeter and creamier soup compared to other varieties.
Can I substitute leeks in the recipe? If yes, with what?
Yes, if you don’t have leeks on hand or prefer a different flavor, you can use green onions or even regular onions as a substitute. The taste might vary slightly, but the soup will still be delicious.
How can I store leftover pumpkin soup?
You can store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you wish to keep it longer, consider freezing the soup for up to 3 months. Just be sure to let it cool before storing it and leave some space at the top of the container for expansion during freezing.
Can I add other spices or herbs to this pumpkin soup?
Absolutely! While Mary Berry’s recipe is delightful as it is, feel free to get creative. Nutmeg, cinnamon, and cumin are popular additions that can add depth to the soup’s flavor. For herbs, consider thyme or sage as they complement pumpkin wonderfully.
Is this pumpkin soup recipe vegan?
The recipe provided is vegetarian. If you’d like to make it vegan, ensure you use a vegan vegetable stock, and check any additional garnishes or bread products for non-vegan ingredients.
You know, every time I whip up this Mary Berry Pumpkin Soup, it feels like a warm embrace. It’s a hug in a bowl, truly! Now that you have this guide, you too can enjoy this comfort. So, the next time you find yourself yearning for something to warm your soul, you know what to make. Until next time, happy cooking!
Other Mary Berry Soup Recipes
- Mary Berry Mushroom Soup
- Mary Berry Tomato and Basil Soup Recipe
- Mary Berry Roasted Tomato Soup
- Mary Berry Leek and Potato Soup
- How to Mary Berry Celery Soup
- Mary Berry Broccoli and Stilton Soup
- Mary Berry Cauliflower Recipe
- Mary Berry Beetroot Soup
- Make Mary Berry Chicken Noodle Soup
- Mary Berry Butternut Squash Soup