This Thermomix pumpkin soup came about a few years ago when I had an excess of pumpkins… After all, what better way is there to use a decent amount of pumpkin, than to turn it into soup?
If you’re anything like me and think pureed pumpkin soup is just a little… simple, this is the pumpkin soup for you. It really takes things up a notch and makes for an interesting meal! With the creamy pumpkin base, nutty chew of quinoa, and added spinach, it’s hearty, nutritious and delicious!
Why This Pumpkin & Quinoa Soup is So Good for You
Pumpkin is packed with beta-carotene, vitamin C, fibre and antioxidants. It’s good for immunity, gut function and eye health.
Quinoa is so much more than just a filler! It’s a complete protein, containing all nine essential amino acids, as well as iron, fibre and magnesium.
Spinach contains iron, vitamin k and folate. It adds a fresh green lift – in both colour and nutrients!
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in an airtight container for up to 3 months. Allow soup to come to room temperature before putting it in the freezer. When you plan to defrost and serve it, thaw overnight in the fridge.
Reheat in the thermie, or on the stovetop. You may need to thin it out a little with water.
Final Thoughts
This soup is a perfect balance of comfort, nutrition and yumminess. It’s hearty, but not heavy and an interesting take on pumpkin soup that you really should try! If you do, I’d love to know what you think… Leave a comment under the recipe, share a photo in our Facebook group or tag @thermobexta on Instagram!
Pumpkin and Quinoa Soup
Ingredients
- 150 g brown onion quartered
- 2 garlic cloves 10g
- 20 g olive oil
- 2 tsp curry powder
- 150 g quinoa rinsed thoroughly
- 1 kg pumpkin peeled, deseeded, diced 2-3cm
- 50 g odds-and-ends vegetable stock paste concentrate or 2 tsp Herbamare
- 120 g baby spinach
Instructions
- Place onion, garlic and oil in mixer bowl. Chop 5 seconds/speed 5/MC on. Scrape down bowl. Saute 5 minutes/steaming temperature/speed 1/MC off.
- Add curry powder. Saute 1 minute/steaming temperature/speed 1/MC off.
- Place quinoa in simmering basket and set in place in the bowl, along with 1.2L water. Place pumpkin in steaming attachment, using both the main section and the tray. Set in place on top of bowl. Steam 20 minutes/steaming temperature/speed 4. Remove Steaming attachment and basket, and set aside.
- Add stock paste to the water in the bowl. Set steaming attachment in place again. Steam 8 minutes/steaming temperature/speed 4.
- Very carefully, transfer pumpkin into the bowl (do not remove the water before adding pumpkin). Puree 1 minute/speed 8 ensuring you turn the speed selector up slowly.
- Add quinoa. Mix 15 seconds/reverse/speed 3/MC on.
- Place spinach in a thermal server or large bowl. Carefully pour the soup out onto the spinach. Use a large spoon or spatula to combine.
Notes
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
Does anyone know a calorie count for this soup at all?
Hey Tracy, I’ve just updated to include the nutrition info. Enjoy!
Thank you so much. I loved it! Was delicious!!!