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!
Cooking Tips & Substitutions
Roasting the pumpkin instead of steaming adds caramelisation, increasing the depth of flavour. To do this, simply place the pumpkin cubes on a large tray, drizzle with olive oil and roast for 25-30 minutes at 200C.
Curry powder adds a subtle flavour, but feel free to change it up with other herbs or spices!
Before adding the quinoa to the simmering basket, ensure you rinse it well under running water in a fine strainer, until the water runs clear. Rinsing it removes the natural coating on it – saponin – which protects the quinoa seeds from pests and fungi while it grows. Saponin gives it a bitter flavour and can cause digestive upsets. Many brands of quinoa come pre-rinsed, but it’s always a good idea to rinse beforehand.
When blending hot food in the Thermie, always turn the speed dial up slowly.
Flavour Boosters, Serving Suggestions
A thick slice of crusty bread for dipping is pretty much essential with soups! Sourdough, garlic bread, or toasted slices of sandwich loaf are great.
This pumpkin and quinoa soup is a lovely, hearty, warming dish that is perfect as is! The curry powder is just a subtle touch and overall the flavours are simple and delicate. My kids especially like it just like this, but the following ideas work well to add even more yum factor!
After serving, add a dollop of Greek yoghurt, or a swirl of coconut cream for creaminess.
Top the soup with toasted pepitas, sunflower seeds, or chopped nuts for crunch and flavour.
Finely chop fresh herbs, such as parsley or coriander and stir through the soup at the final step to add fresh flavours.
A squeeze of lemon juice will lift the flavours and add brightness – if you like the sound of this, stir through at the final step.
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
- 1 kg pumpkin peeled, deseeded, diced 2-3cm
- 2 tsp curry powder
- 1.3 L water
- 80 g odds-and-ends vegetable stock paste concentrate or 2 tsp Herbamare
- 150 g quinoa rinsed thoroughly
- salt and pepper to taste
- 120 g baby spinach
Instructions
- Place onion, garlic and oil in the mixer bowl. Chop 4 seconds/speed 5. Scrape down the bowl.
- Place pumpkin in the steaming attachment, forming gaps for steam to enter. Set in place on top of the bowl. Steam 8 minutes/steaming temperature/speed 1.
- Carefully remove steaming attachment, leaving the lid on. Set it down on a plate to catch any drips. Add curry powder to the mixer bowl. Saute 1 minute/steaming temperature/speed 1/MC off.
- Add water and stock paste to the mixer bowl. Place the rinsed quinoa in the simmering basket and position it in place inside the bowl. Reposition the steaming attachment on top of the bowl. Steam 22 minutes/steaming temperature/speed 3. Remove the steaming attachment, placing the base on the upturned lid. Remove simmering basket from the bowl and sit it on the plate to catch drips.
- 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.
- Taste and if needed, stir in some pepper and bit more stock paste (or salt).
- Place the spinach in a large bowl. Add the quinoa, breaking it up with a fork. Very carefully, add the soup. Combine thoroughly with a large spoon or spatula.
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!!!