January 8, 2013
Curried pumpkin quinoa soup will help jumpstart your new health regime. This soup is so easy to make and nutritious that is will help you stay on track all winter long. Onions, garlic and jalapenos are sauteed with spices until they become fragrant. Pumpkin puree and coconut milk are added and left to simmer. This allows the flavors to get to know each other and meld into one cohesive dish. The quinoa is cooked into the soup so it absorbs all those delicious flavors. Curried pumpkin quinoa soup will soon become a wintertime favorite.
1 tsp coconut oil
1/2 c chopped onion
3 cloves garlic, chopped
1 jalapeno, seeds removed, chopped
3 T curry powder
1 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 quart (4 c) pumpkin puree
2 1/2 c cooked quinoa
1/2 c coconut milk (from can)
5 c water
2 c chopped kale
In a large soup pot over medium heat, melt coconut oil.
Add onions and cook until soft, about 5 minutes.
Add garlic and jalapeno, cooking about 2 minutes.
Mix in curry and cumin, toasting lightly for 30-45 seconds.
Slowly pour in pumpkin puree, coconut milk, and water.
Stir well, then add quinoa. Cook for 20-30 minutes to allow flavors to combine, stirring occasionally.
Do not allow soup to come to a full boil.
Add kale, stir, and cover with lid.
Cook for another 5-10 minutes, until kale softens.
Season to taste with salt and pepper before serving.