Spiced Celery Carrot Pumpkin Soup (Dukan Diet PV Cruise) | dietplan101.com

This wonderful soup is a delicious way to enjoy that taste of fall. It goes well with a whole grain roll and you can enjoy some crudités, too. Make it in the morning and it’s ready for lunchtime. Don’t be tempted to eat it all at once.


  • 1 cup + 5 cups chicken stock (fat removed)
  • 1 small onion (chopped)
  • 2 carrots (chopped)
  • 3 stalks of celery (chopped)
  • 4 cups cooked pumpkin flesh*
  • 1 tbsp finely chopped ginger
  • 1 tsp pumpkin pie spice
  • sea salt & ground black pepper (to taste)
  • 1 sugar pie pumpkin (halved & seeded)


  1. Pour 1 cup of chicken stock into a large non-stick frying pan, then add the chopped onion and carrot.
  2. Cook over medium heat and stir occasionally until the chicken stock has evaporated and the vegetables lightly stick to the pan.
  3. Add in the remaining 5 cups of stock and bring to a boil.
  4. Add in chopped celery, cooked pumpkin, ginger, and pumpkin pie spice.
  5. Bring to the boil again, then reduce to a simmer, cover and cook for about 20 minutes, or until all vegetables are tender.
  6. Puree the soup using a hand blender, then season well with salt and black pepper.
  7. Serve hot.

For Cooked pumpkin flesh:

  1. Preheat oven to 375°F/190°C.
  2. Fill a baking dish (9” x 13”) with water (about 1/4”or 6 mm).
  3. Place the halved pumpkin flesh-side down and bake for 1 to 1 1/2 hours (depend on size). It is done when you can easily prick it with a fork.
  4. Scoop out the cooked pumpkin flesh, yields about 4 cups.