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.
Continue After Advertisement
Ingredients
-
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
Directions
-
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
See what other Food52ers are saying.