[This article was created in friendly cooperation with BWT – Best Water Technology]
Is there a cure for red noses on cold days? Yep! Wear oversized scarves, hold your nose a maximum of 5 cm above hot punch and eat soups!
I love soups. I LOVE soups!
They are by far my favourite dish for icy autumn/winter days.
Today I have a real power package for you: a creamy pumpkin coconut soup with quinoa. It not only contains a lot of vitamins, but also water enriched with magnesium! Your immune system will already make leaps of joy while reading this. Do you fell it?
Thanks to my stylish BWT table water filter, it’s always ready and waiting to be cooked in delicious dishes.
Are you as much of a soup fan as I am? There are just so many delicious variations, right? From a light minestrone to warming broths with tasty inlays to my absolute favorites, the cream soups.
They are perfect to dip with crispy baguettes or even better, to top them with all your favorite toppings to create a next level soulfood bowl.
If you are as crazy about creamy soups as I am, then this Pumpkin Coconut Soup has great potential to become one of your new favorite dishes.
Among the trillions of pumpkin cream soup recipes available on the Internet, this is probably one of the best. Honestly.
If I had to choose a soup to eat for the rest of my life, it would be that one.
You can probably guess from the picture how creamy its consistency is.
Drooling over here…
Together with the grainy quinoa and the roasted pumpkin seeds, it has everything you would expect from a soup.
100 points for this genius texture.
Also, its taste is a perfect balance of sour, sweet, salty and fruity flavors. All I’m saying is: a hint of coconut, sour-ish oranges, slightly nutty quinoa,… YASSS.
On top of that, the soup more or less cooks itself. As soon as most of the ingredients are in the pot all you gotta do is to wait for like half an hour. Then the blender does its masterpiece and et voilá, ready is the best Pumpkin Coconut Soup ever!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 500 g pumpkin (Hokkaido, butternut,...)
- 400 ml filtered water
- 200 ml coconut milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp turmeric
- 1/2 tsp paprika powder
- 1 tbsp tomato paste
- 50 ml orange juice
- 1 tbsp olive oil
- 1 cup Quinoa
- 1,75 cups filtered water
- 1 tsp salt
- pumpkin seeds
- sour cream or coconut cream
- fresh herbs (basil, parsley, cilantro,...)
Ingredients
Pumpkin Coconut Soup
Quinoa
Topping
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|
- Put the quinoa in a pot with water and salt. Bring to a boil and then switch back to a low setting. Put the lid on the pot and let simmer for about 15 minutes until the quinoa is soft and the water is used up. Keep warm.
- Coarsely chop the pumpkin seeds and roast them dry in a pan until they have slightly taken on colour. Set aside.
- Peel the pumpkin if necessary. Remove the seeds and cut into smaller cubes (approx. 1.5 cm).
- Heat a large pot. Add the oil and roast the pumpkin for a few minutes. Add the water, tomato paste, turmeric, salt, pepper and paprika powder. Bring to a boil and let simmer at low heat with lid for approx. 20-25 minutes until pumpkin is soft.
- Add orange juice and coconut milk. Mix with a blender until creamy. Season with salt and pepper.
- Divide the pumpkin coconut soup on plates. Add quinoa and roasted pumpkin seeds and garnish with fresh herbs. Serve hot.