Finely chop all the vegetables. Sauté the onion and celery first, then add the carrot and potato. Next, add the bell peppers and garlic, followed by the pumpkin. Stir in the flour and mix well. Add the broth and let it boil until the vegetables are tender. Add 1 teaspoon ground ginger, turmeric, and black pepper. I didn’t add salt because the chicken broth is already salty.

Add the cream, chop the parsley and add it in, then stir. Turn off the heat. Blend the soup in a blender with a few quick pulses so the vegetables are mostly pureed but still a little chunky. Return the soup to the stove and let it come to a gentle boil for a couple of minutes.