Photo of Spicy pumpkin, quinoa and coconut soup by WW

Spicy pumpkin, quinoa and coconut soup

6
6
3
SmartPoints® value per serving
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 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.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. For gluten free serve with gluten free bread.

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