Tomato, Pumpkin and Quinoa Soup
This recipe is a mish-mash of ‘what’s edible in the fridge and what’s in the cupboard?’ We had arrived back from a week in crazy Sydney and our fridge was empty but we needed something healthy and hearty to make up after a week of indulgence.
I didn’t quite have enough stock to make a soup so my next best thing… tinned tomatoes! Does anyone have many, many tins of tomatoes in their cupboard? I think every time I go to the shops I buy two more tins... just in case.
Anyway, I digress... back to the soup recipe. Pumpkin is a no-brainer but we may have eaten it way too many times in our house recently so I hoped adding the tomatoes would give it a new lease of life and thank goodness it worked because everyone was pretty hungry after an 8-hour road trip.
If you don’t have quinoa or want to keep this recipe strictly paleo, just don’t add it in at the end. You could also add pre-cooked quinoa or rice to bulk the soup out a little.
If you do have quinoa in your diet, it’s a really great idea to soak it overnight before eating. Not only does this cut down on the cooking time but it helps your body digest it by breaking down those harder proteins that can sometimes cause digestive issues. Soaking is as simple as covering it with water and leaving it for up to 24 hours, making sure there is always enough water to cover it. The longer you leave it, the better.
I'd love to hear what you think about this variation on the traditional pumpkin soup and what other variations you have tried.
Jen xx
Tomato, Pumpkin and Quinoa Soup
A big pot to fill your tummy – 5-6 serves
GF, DF, vegan, paleo option, RSF
Prep time + tidy up: 10 mins
Cook time: 30 mins
Ingredients:
1 butternut pumpkin
400g tin diced tomatoes
1 cup quinoa – soaked for up to 24hrs in water if possible (it's better for digestion)
1 onion
1.5L stock/water
1 tbsp crushed garlic
1 tbsp tomato paste
1 tbsp dried rosemary or 1 drop rosemary essential oil – optional
salt and pepper to season
oil for cooking
Method:
Preheat oven to 200 degrees.
Chop your pumpkin into even sized pieces and place on a baking tray with a drizzle of olive oil. Pop in the oven to roast until browned for approximately 30 mins.
Meanwhile, heat a large soup pot on a medium heat with a little oil.
Finely dice the onion, add to pot and cook until soft. Approximately 5 mins.
Add garlic and rosemary and cook for 2 mins.
Add tomato paste and cook for 2 mins then add the tinned tomatoes and stock/water. Bring to a simmer.
Add the roasted pumpkin and continue to simmer for another 5 mins to let the flavours come together.
Blend the soup then add the quinoa and simmer, covered, for another 10 mins. If you have soaked the quinoa it will cook quicker than normal. Add more water if necessary to allow the quinoa to simmer and cook longer.
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