Spicy pumpkin soup thickened with Quinoa
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Spicy pumpkin soup thickened with Quinoa

Serves 4; 30 minutes
cloves of garlic
knob of butter
125 gr
1 L
2 tbsp
red curry paste
sprigs of parsley
200 ml
coconut milk
200 ml vegetable stock


Tip: Serve the soup in attractive glasses for a perfect presentation!




  • Cut the pumpkin in half and scoop out the seeds with a spoon.
  • Cut off the skin and then slice and dice the pumpkin flesh.
  • Boil 1 litre of water in the kettle.
  • Roughly chop the onion and garlic and fry in butter in a soup pot for 2 minutes.
  • Add the pumpkin and the Quinoa and stir for 2 minutes.
  • Add the hot water and the 200 ml vegetable stock, bring to the boil and boil for 10 minutes. 
  • Add the curry paste when you are ready.
  • Chop the parsley finely and add ¾ to the soup.
  • After it has boiled for 10 minutes, remove from the heat and puree with a hand blender until smooth.
  • Return to the heat and stir in the coconut milk. 
  • Serve the soup with a sprinkling of parsley.

Nutritional value per person

  • 276 Kcal
  • 30 g Carbohydrates
  •   7 g Protein
  • 13 g Fat
  •   6 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.