Pumpkin, Celery and Dill Soup

Pumpkin Celery and Dill Soup


This is a hearty soup for the wintery day with the blend of celery, pumpkin with dill leaves.  It gives a lovely green colour to the soup and adds aromatic flavour. Milk helps for the perfect consistency of this soup.

Alternatively rosemary or any herbs can be used and feel free to personalise as per the taste.

Health Benefits:

Celery is a low-calorie vegetable with high water content, making it a good addition to your diet if you’re trying to lose weight. As with other juicy vegetables, the water in celery hydrates your body and helps flush out toxins, keeping your skin and other organs healthy. Celery as per research suggests it may help prevent arthritis and memory loss. Ibs sufferers take note: some people with ibs are sensitive to raw vegetables and experience discomfort after eating them

Pumpkin is a good source of potassium, a mineral involved in lowering blood pressure and preserving bone health. Pumpkin is a low-calorie vegetable that’s rich in fiber, making it a good choice for people who want to lose weight or prevent or manage heart disease and type 2 diabetes

Serves-4-6 servings
Preparation time-15 minutes
Cooking time-40-45 minutes


  • Chopped onions-1medium
  • Roughly chopped celery sticks-4
  • Roughly chopped pumpkin-2cups
  • Chopped dill leaves-1/4cup
  • Chopped ginger-1/2inch
  • Ground cinnamon-1/2tsp
  • Ground nutmeg-1/4tsp
  • Chopped garlic cloves-3
  • Pepper corns-6 (or as desired)
  • Vegetables stock/water-2cups
  • Any milk of choice (coconut milk/any milk)-1cup
  • Olive oil-1tbsp

For serving:

  • Toasted pumpkin seeds


  • Heat oil in a deep pan, add the onions and saute for 3-4minutes.
  • Add spices and herbs (ginger, garlic, dill leaves, nutmeg, pepper corns, cinnamon) and coo for 1-2minutes.
  • Once the spices and herbs have released their flavours, add the pumpkin, celery and saute for 4-5minutes.
  • Now add vegetable stock and bring everything to boil, then lower the heat and simmered until pumpkin was soft (approx 15-20minutes)
  • Once the pumpkin is cooked, turn off the flame and allow it to cool a bit. Then blend in the food processor/blender until creamy and soft.
  • Transfer the blended puree back into the deep pan, add in milk mix well and cook on a medium flame for 3-5minutes, while stirring continuously.

Serve piping hot.


  • Cream can be included if desired.
  • Herbs and spices can be personalised as per the taste.
  • I used more dill leaves so my soup turned gree, you can reduce r personalised dill leaves quantity as per the taste.

I am bringing this recipe to Annie’s VVLP#19, Kimmy’s HVF #21


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on November 4, 2014, in International, Soups, Salad and Wraps and tagged , , . Bookmark the permalink. 20 Comments.

  1. Reblogged this on MrMilitantNegro™.


  2. I love your cute plating too 🙂

    Liked by 1 person

  3. Perfect soup, Chitra 🙂

    Liked by 1 person

  4. Apart from the recipe, I am eyeing your serving dishes. 😀

    Liked by 1 person

  5. Reblogged this on Chris The Story Reading Ape's Blog….. An Author Promotions Enterprise! and commented:
    Still got PUMPKIN left over from your Halloween carvings?
    Here’s a tasty recipe (one of MANY) from Chitra 😀


  6. Thanks for sharing, Chitra!


  7. rockmyvegansocks

    This sounds delicious Chitra! I especially love the addition of the fresh dill – I love fresh dill =)
    Thank you for sharing this over at Healthy Vegan Fridays! I have pinned & shared your recipe.


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