Pumpkin Ginger Soup With Leek, Celery and Bell Pepper
Pumpkin ginger soup is a pretty simple and healthy recipe. Unlike the standard recipe, this one is packed with even more nutrients from vegetables, such as pumpkin, leek, celery and bell pepper. It’s a great way of ensuring your loved ones are eating enough vegetables, especially if they are not big fans of a vegetable pile on their plate. When blended into a soup the vegetables nicely combine their flavours and the creamy texture makes it far more palatable. Just remember that you can spice the soup up as much as you like, and you can experiment with your favourite spices.
This recipe is completely vegan-friendly, just make sure to use vegetable stock instead of chicken stock and the soup will taste equally tasty! We used no cream in this recipe because the beautiful combination of the vegetables makes the soup rich in flavour and creates a nice creamy texture on it’s own, making it unnecessary to use the cream.
This pumpkin ginger soup is not only healthy and nourishing, but also quick and easy to make. It is not only ideal for keeping you warm on a cold winter night, but it can also be served on cool evenings throughout the year. The best part about making pumpkin ginger soup is that you can prepare it in advance, which definitely makes life much easier.
This soup can be stored in the fridge for up to 5 days, and can also be frozen for about 1 month.