Pumpkin Ginger Soup

Pumpkin Ginger Soup


  • Suitable as lunch/dinner
  • Tasty and filling


  • Fresh pumpkin
  • Three potatoes
  • One root parsley
  • An onion
  • A cup of boiled chickpeas (or ready to use from shop)
  • A piece of fresh ginger root
  • A pinch of salt
  • Optional: bullion block(s)

Needed appliances

  • A cutting board
  • A knife
  • A pot
  • An immersion blender


  • It is possible to add other vegetables like carrots, celery;
  • If you don’t have chickpeas – you can skip them (they add some proteins to your meal though)
  • You can add a spoon of soft goat cheese to your plate with soup for extra flavor
  • Additional bread or crackers can complement the meal

Preparation steps

  • Peel and clean pumpkin and cut it in small blocks
  • Peel other vegetable (root parsley, onion, potatoes) and cut them is small blocks
  • Place washed vegetables in a pot and cover with cold water (I add as much water as it is needed to cover all the small vegetable blocks)
  • Put the soup on fire
  • After 10 min add salt (optional: bullion block) and keep boiling
  • When the vegetables are getting soft, add the boiled chickpeas and squeezed piece of fresh ginger root
  • Boil everything for 5-8 more minutes
  • Switch off the fire and blend the vegetables in a pot with the immersion blender

Enjoy your meal,




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