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Author Notes: To me, the scents of pumpkin and quinoa warm up a room and make an incredible combination of nutty, sweet and creamy all at once. What began as a wish for a simple bright bowl to warm an unseasonably cool day turned into what is now my favorite soup. —KateAlice.
- 2 pounds pumpkin, peeled and cut into 1-inch cubes
- 3 carrots, peeled and cut in half lengthways
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 4 cups water
- 1.5 cups milk
- 1 tablespoon raw sugar
- 1.75 cups quinoa flakes
- 1/4 teaspoon nutmeg, extra
- In a large saucepan, bring the water to a boil and add the pumpkin, carrot, nutmeg, salt and pepper. Continue to boil until the pumpkin is soft
- Strain the vegetables and keep the water, which is now your vegetable broth/stock. Remove and discard the carrot. Put the pumpkin back into the saucepan and mash
- Add the milk and sugar, stir and then bring to the boil
- Add 2 cups of the vegetable broth back to the saucepan, followed by the quinoa flakes and extra nutmeg. You can discard the other 2 cups of broth, or use for another purpose
- Simmer on medium for 20 minutes
- Puree in a blender or with a hand-held mixer, and then serve
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