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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