photo: Pumpkin Ginger Soup With Leek, Celery and Bell Pepper

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.

40 min
8 servings


  • 1. Peel and cut pumpkin into cubes.
  • 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. In the meantime, wash and roughly cut leeks, bell peppers and celery.
  • 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. 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. Blend soup with a hand blender until smooth, adjust seasoning if necessary.
  • 7. Garnish with fresh parsley and serve with crusty bread or croutons.
  • 8. Bon Appetit!

Homemade soup recipes


  • Olive oil
    4 tsp
  • Pumpkin
    4 1/2 pounds
  • Leeks
    2 pcs
  • Bell peppers
    2 pcs
  • Celery
    8 ounce
  • Сhicken or vegetable stock
    2 cups
  • Water
    3 cups
  • Ginger
    1 tsp
  • Turmeric
    1 tsp
  • Fresh parsley
    1 tsp
  • Oregano
    1 tsp
  • Paprika
    1 tsp
  • Salt
    1/2 tsp
  • Black pepper
    1/2 tsp