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Ever since I finished meal prepping on Sunday Ive been so anxious to get this recipe posted. When I meal prep I love making a crock pot of soup that can easily be jarred up into single serve portions. This week I tuned in t  o my inner autumn goddess and experimented with a pumpkin soup recipe. I drew my ingredients from the list of luteal phase goodies and decided to make a Ginger Pumpkin & Leek Soup. Ive been craving super aromatic and vibrant foods lately so this week all of my planned meals are chock full of fresh herbs and fragrant ingredients. This pumpkin soup recipe is loaded with detoxifying ingredients and will surely delight your tastebuds. I added the red lentils las an after thought to thicken up the soup and to also add a source of vegan protein. As I said in my last blog post, though I am not vegan or even close to vegetarian, I do prefer soups of the vegan variety. Hearty vegetable soups take the cake over soups with meat.

My original plan was to cook the soup low and slow all day and then blend with an immersion blender. Well, silly me, I remembered I do not even have an immersion blender. At first I thought maybe I would just leave it in its textured form, because it actually tasted just fine as it was. But when going to heat it up the next day to eat, I decided I did in fact want it to be a pureed soup. So this led me to discover a new soup hack for all your mildly textured soups that you wish to be smooth and creamy; once cooked, divide up into individual jars for storage, then when its time to eat the soup pour into food processor and blend it up for 1 minute before pouring into a bowl and heating. Voila! Pureed soup with out an immersion blender. I made this soup soup-er extra by topping it with chopped cilantro and homemade sourdough croutons. Serious yum. I will be adding this soup to my rotation of “frequently made” list for sure. I put ranges for the measurements of the spices because I typically eyeball or palm measure my spices; so there is room for you to spice it to your liking. I would suggest starting with 1/4 or 1/2 tsp of each and going from there! Bon Appetit!


Ginger Pumpkin Leek Soup


  • 1 tbsp fresh minced ginger
  • 2 tbsp fresh minced garlic
  • 1.5 cups chopped leeks
  • 1 15 oz can of organic pumpkin puree (you could use a double size can for a thicker soup.)
  • 1 32 ounce carton of soup broth (vegetable or chicken)
  • 1 cup red lentils
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/4-1/2 tsp cardamom
  • 1/4-1/2 tsp clove
  • 1/4-1/2 tsp cinnamon
  • 1 or 2 dashes of cayenne
  • croutons and cilantro for garnish (optional)


  1. In a medium sized crockpot combine ginger, garlic, leeks, pumpkin, soup broth, lentils, and spices.
  2. Cook on high for 4-6 hours, or on low for 8 hours.
  3. Once cooked, puree soup with immersion blender then serve into bowls.
  4. Garnish with croutons and chopped cilantro or basil (optional).

*to make homemade croutons: cut 2 large slices of sourdough into cubes. toss with olive oil and lay out on to baking sheet. Sprinkle with S+P and garlic powder and toast in 400 degree oven for 10-15 minutes (turn over after about 7 minutes).



Posted in Easy Meals, Recipes, Veg-Friendly

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