Spicy pumpkin, quinoa and coconut soup
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Transform traditional pumpkin soup with the addition of a few key ingredients; cumin, quinoa, chilli and fresh coriander.
Ingredients
Oil spray
1 x 3 second spray(s)
Brown onion
1 medium, coarsely chopped
Garlic
1 clove(s), coarsely chopped
Ground cumin
3 tsp
Ground coriander
1½ tsp
Dried chilli flakes
¼ tsp
Pumpkin
800 g, chopped
Zucchini
1 medium, chopped
Quinoa
½ cup(s), (100g), rinsed, drained
Vegetable stock
800 ml
Light canned coconut milk
165 ml
Fresh coriander
½ cup(s), leaves
Fresh red chilli
1 whole, thinly sliced
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes or until softened. Add cumin, ground coriander and dried chilli and cook, stirring, for 1 minute. Stir in pumpkin, zucchini, quinoa and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables have softened and quinoa is tender.
2
Using a stick blender, blend soup being careful not to burn yourself. Season with salt and pepper. Divide between bowls. Drizzle with coconut milk and top with fresh coriander and fresh chilli to serve.
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