Eat your heart out, chicken soup. Pumpkin soup warms the soul like no other liquid. Satisfy hunger pangs with a heartier version of this creamy classic – the addition of quinoa provides a welcome serve of nutritious protein.
Method
1 - For the soup: Heat the olive oil in a large saucepan set over a medium heat. Add the onion, garlic, and a pinch of salt, sweating until softened, about 6 minutes.
2 - Stir in the grated ginger, paprika, carrot, and butternut Pumpkin, stirring well to mix.
3 - Cover with the stock and bring to the boil. Reduce to a simmer and cook, partially covered, for about 20-25 minutes or until Pumpkin is tender to the point of a knife.
4 - Remove soup from the heat and let cool slightly before stirring in the crème fraîche. Purée with an immersion blender until smooth.
5 - Adjust the seasoning to taste before covering and setting aside.
6 - For the quinoa: Place the quinoa in a heavy-based saucepan set over a medium heat, stirring until dried out.
7 - Cover with the stock and bring to the boil. Once boiling, cover, and cook over a reduced heat until the quinoa has absorbed the stock, about 15 minutes.
8 - Remove from the heat when ready and let cool for 10 minutes, still covered. Fluff with a fork before stirring through the tomatoes and some salt and pepper to taste.
9 - To serve: Reheat the soup over a low heat. Ladle into warm serving bowls and top with the quinoa and a garnish of herbs before serving.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
-
Serves:
4
-
Time needed:
1 hour 20 minutes
-
Difficulty
Medium
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 pinch paprika
- 1 large carrot, peeled and diced
- 600 g | 4 cups butternut pumpkin, peeled, seeded and cut into cubes
- 1 1/5 l chicken stock
- 2 tbsp crème fraîche
- Salt
- Freshly ground black pepper
- 175 g | 1 cup white quinoa, rinsed
- 500 ml vegetable stock
- 200 g | 1 1/4 cups mixed cherry tomatoes, red and gold, quartered
- To serve: mint leaves basil leaves
26 Delicious Recipes
-
Arancini Balls
1
-
Chicken breast & Broccoli Purée
2
-
Damper, Cheddar and Chives
3
-
Eggplant with Quinoa Salad and Pine Nuts
4
-
Fig and Strawberry Cheesecake
5
-
Banana Bread
6
-
Gnocchi
7
-
Hummus and Tabbouleh
8
-
Ice Treats
9
-
Jam Drops
10
-
Kimchi
11
-
Lamb Shanks
12
-
Meringues
13
-
Naan Bread
14
-
Orange Espresso Cake
15
-
Pumpkin Soup with Quinoa
16
-
Quince in a Jar
17
-
Rib Eye
18
-
Salmon with Sea Salt Crust
19
-
Tiramisu
20
-
Udon Noodles
21
-
Veggie Risotto
22
-
Waldorf Salad
23
-
Xiao Long Bao
24
-
Yellow Thai Curry
25
-
Za'atar
26