Pumpkin quinoa soup

This is a hearty, warming soup, great for winter. The pumpkin, quinoa and red lentils break down to make a thick and satisfying chunky mixture. We serve it with coconut cream and roasted onions on top, delicious.

Pumpkin Quinoa Soup

  • Servings: 7 serves
  • Difficulty: easy
  • Print



  1. Wash and peel pumpkin, dice into 2cm chunks.
  2. Peel and dice onion. Peel garlic and mince finely.
  3. Heat a large saucepan over medium heat. Add 1 – 2 Tbsp water for braising, and cook the onion until transparent. Add the garlic and stir until cooked.
  4. Add red lentils, quinoa, stock powder, water, salt, turmeric, cumin, and diced pumpkin.
  5. Bring to boil, reduce heat and simmer 30 min. Lentils and pumpkin should start to break down.
  6. Serve with coconut cream, roasted onion wedges, and fresh chopped herbs.

For roasted onions, take 1 large onion, peel, chop into wedges, place on a lined baking tray, drizzle a little olive oil over and bake at 180 for 30 – 40 min or till cooked.

quinoa pumpkin soup2

3 Comments Add yours

  1. Miche says:

    What a yummy looking soup recipe! Looking forward to winter now!


    1. Thanks! It’s winter here in NZ, and the customers in our cafe are loving this soup – it’s sooo hearty and filling. Have fun making it!


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