Recipe at a glance
Pumpkin, ginger, leeks, celery, and bell pepper are cooked with stock into a vegetable-forward soup.
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 flavors 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 favorite 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 flavor 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.
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 flavor 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.
Recipe authorVictor ArzutovHow to make it
- 1
Step 1
Peel and cut pumpkin into cubes.
- 2
Step 2
Heat the oil in a large pot over medium heat. Add the pumpkin, and stew under the lid for 15 minutes, stirring occasionally.
- 3
Step 3
In the meantime, wash and roughly cut leeks, bell peppers and celery.
- 4
Step 4
Heat the oil in a skillet and add the vegetables. Cook on medium heat for about 10 minutes or until vegetables are softened.
- 5
Step 5
Transfer the vegetable mix into the pot, add turmeric, paprika, parsley, oregano, salt and pepper. Add chicken or vegetable broth, then add up to 4 cups of water, making sure the mixture doesn’t look too watery. Bring to the boil, then lower the heat and simmer for 5-10 minutes.
- 6
Step 6
Blend soup with a hand blender until smooth, adjust seasoning if necessary.
- 7
Step 7
Garnish with fresh parsley and serve with crusty bread or croutons.
- 8
Step 8
Bon Appetit!
Cooking tips
Cut the pumpkin into similar-size cubes so the pieces soften at roughly the same rate.
Ingredient substitutions
Vegetable stock can replace chicken stock; both are listed in the recipe.
Questions about this recipe
Which vegetables are in this pumpkin soup?
Pumpkin, leeks, celery, and bell pepper appear in the recipe, along with ginger.
Can I make the soup with vegetable stock?
Yes. The ingredient list gives chicken or vegetable stock as alternatives.
