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Mary Berry Pumpkin Soup Recipe
Saim Thour

Mary Berry Pumpkin Soup Recipe

A rich, creamy and comforting pumpkin soup made with pumpkin, leeks, spinach, peas and cream. Perfect for autumn and winter evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 People
Course: Soup
Cuisine: british
Ingredients Method

Ingredients
  

  • 1.5 kg pumpkin peeled and chopped
  • 150 g butter
  • 2 leeks sliced
  • 1 litre vegetable stock
  • 1/4 tsp grated nutmeg
  • 250 g spinach
  • 30 g frozen peas
  • 150 ml double cream
  • 3 cloves garlic crushed
  • 1 tsp ground cumin
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish
  • 1 large onion finely diced
  • 2 medium carrots roughly chopped

Method
 

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the sliced leeks and cook gently for 5 minutes until softened.
  3. Stir in the pumpkin and cook for another 2 minutes.
  4. Pour in the vegetable stock and add the nutmeg.
  5. Bring to a boil, then reduce the heat and simmer for 25 minutes.
  6. Add the spinach and frozen peas, cooking for 5 minutes more.
  7. Blend the soup until completely smooth.
  8. Stir in the double cream and season with salt and black pepper.
  9. Heat gently for 2 minutes without boiling.
  10. Serve hot with fresh parsley for garnish.