This Pumpkin Coconut Soup with quinoa is not only incredibly creamy, it is also full of good vitamins and tasty ingredients. One of the best soups I’ve ever made!
Pumpkin Coconut Soup
sour creamor coconut cream
fresh herbs(basil, parsley, cilantro,…)
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.