Pumpkin and fennel soup

This pumpkin and fennel soup is really special. It is different yet creamy and flavorful. A combination of pumpkin and fennel that blends perfectly with spicy flavour of fresh ginger and with the particular aftertaste of smoked paprika. These amazing seasonal vegetables have been kindly provided to me Bioexpress.

Pumpkin and fennel soup

Easy pumpkin and fennel soup recipe.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course first course
Cuisine gluten free, lactose free, vegan
Servings 4 person(s)
Calories 444 kcal


  • 2 garlic cloves
  • 1 pieces about 2 cm fresh ginger
  • 1 small leek
  • 800 g pumpkin skin off, me butternut pumpkin
  • 1 fennel bulb
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • salt and pepper to taste
  • 1 liter vegetable stock
  • olive oil and balsamic vinegar to taste
  • chili flakes and pumpkin seeds to taste


Instructions: Pumpkin and fennel soup


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 4personsCalories: 444kcal
Keyword creamy soup, easy soup, ginger, pumpkin, smoked paprika, vegetable soup, vegetarian soup
Tried this recipe?Let us know how it was!

Serve with a few drops of olive oil and balsamic vinegar. Combine some chili flakes if you like your soup to be spicy and add some pumpkin seeds for some crunch. Serve warm.

lot of love. B.

p.s. If you are looking for another delicious veggie soup recipe check my Creamy and comforting potato, broccoli and cheese soup. (foto below)

Bottone per il sito foodohfood seguimi su pinterest

Recipe notes

In this recipe I used fennel, garlic and leek that I was kindly provided by Bioexpress – a company dedicated to home delivery of organic fruits and vegetables. The products that I have been given were fresh and rich in flavor.

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