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Chunky pumpkin quinoa soup

1 of 4


  • 1 tbsp olive oil
  • 6 small onions, peeled and chopped
  • 6 garlic cloves, peeled and chopped
  • 1 inch ginger, peeled and chopped
  • 0.5 of a pumpkin, de-seeded, peeled and chopped into chunky pieces
  • 0.5 tbsp salt
  • 0.25 tbsp black pepper
  • 0.25 tbsp cinnamon
  • 0.5 tbsp paprika
  • 0.25 tbsp chilli powder
  • 0.5 cup quinoa
  • 5 cups hot water
  • 1 bay leaf
  • 1 vegetable stock cube
  • 1 can chickpeas
  • 3 sprigs of fresh thyme
  • Cooking Time
    20-30 mins
  • Serving
    Serves 7
  • Skill Level


For something super healthy, super nutritious, and super delicious, this soup is definitely for you! I had the basic ingredients in my head that I wanted to eat, and along came this soup!
  1. In a pot, add the olive oil under medium heat. Add the onions, garlic and ginger and leave to cook for at least 5 minutes
  2. Add the pumpkin and mix well together. Add the salt, pepper, cinnamon, paprika and chilli powder. Mix well over medium/high heat for 5-10 minutes
  3. Once the pumpkin begins to soften, add the quinoa followed by 4 cups of hot water. Add the bay leaf and stock cube. Cover and leave for 10 minutes stirring occasionally. If the soup needs more water, add another 1/2 or 1 cup of hot water
  4. After 10 minutes, add the chickpeas and thyme. Taste and adjust seasoning, then leave for a further 5 minutes. Check the pumpkin is soft when cut before serving

It really is as easy as that! Quick, so healthy and a good filling soup to enjoy!


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