Creamy Pumpkin Coconut Soup with Quinoa
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!
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
Pumpkin Coconut Soup
  • 500g pumpkin(Hokkaido, butternut,…)
  • 400ml filtered water
  • 200ml coconut milk
  • 1tsp salt
  • 1/2tsp pepper
  • 1tsp turmeric
  • 1/2tsp paprika powder
  • 1tbsp tomato paste
  • 50ml orange juice
  • 1tbsp olive oil
Quinoa
  • 1cup Quinoa
  • 1,75cups filtered water
  • 1tsp salt
Topping
  • pumpkin seeds
  • sour creamor coconut cream
  • fresh herbs(basil, parsley, cilantro,…)
Instructions
  1. 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.
  2. Coarsely chop the pumpkin seeds and roast them dry in a pan until they have slightly taken on colour. Set aside.
  3. Peel the pumpkin if necessary. Remove the seeds and cut into smaller cubes (approx. 1.5 cm).
  4. 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.
  5. Add orange juice and coconut milk. Mix with a blender until creamy. Season with salt and pepper.
  6. Divide the pumpkin coconut soup on plates. Add quinoa and roasted pumpkin seeds and garnish with fresh herbs. Serve hot.