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.
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.
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1 hour 20 minutes
- 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
- 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
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