Description
A hearty and warming soup made with pumpkin and quinoa. This recipe is vegan and free of alcohol, bacon, or ham. It is perfect for a healthy fall meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1/2 cup quinoa, rinsed
- 1 can (13.5 oz) coconut milk
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, cinnamon, and nutmeg. Cook 1 minute.
- Add pumpkin puree, vegetable broth, and rinsed quinoa. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is tender.
- Stir in coconut milk. Heat through for 2 minutes. Season with salt and pepper.
- Ladle into bowls and serve hot.
Notes
- For a thinner soup, add extra broth or water.
- You can substitute coconut milk with unsweetened almond milk for lower fat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Top with pumpkin seeds or fresh herbs for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg