August 23, 2011

Curried Pumpkin Quinoa Soup

Even though it was hot and humid the other day, we wanted soup. It was gray and dreary and by the time we started the soup, it was pouring down rain.

While we were cooking it, the Bup said he thought we should invite my parents to have some with us. It was already dinner time so we figured they were already cooking and didn't call. All of a sudden, they appeared at our door, asking for some tomatoes. Mom was making Roasted Tomato Sauce and needed a few more. But they hadn't started far enough that they didn't say yes when they smelled the soup! 

So this soup attracts guests. It's just perfect for a late summer day that's bordering on fall weather. Especially if you're starting to be hungry for pumpkin and apples and all those fall foods. Try it!

Curried Pumpkin Quinoa Soup
Serves 8

1 tsp coconut oil
1/2 c chopped onion
3 cloves garlic, chopped
1 jalapeno, seeds removed, chopped
3 T curry powder
1 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 quart (4 c) pumpkin puree
2 1/2 c cooked quinoa
1/2 c coconut milk (from can)
5 c water
2 c chopped kale

In a large soup pot over medium heat, melt coconut oil. Add onions and cook until soft, about 5 minutes. Add garlic and jalapeno, cooking about 2 minutes. Mix in curry and cumin, toasting lightly for 30-45 seconds. Slowly pour in pumpkin puree, coconut milk, and water. Stir well, then add quinoa. Cook for 20-30 minutes to allow flavors to combine, stirring occasionally. Do not allow soup to come to a full boil. Add kale, stir, and cover with lid. Cook for another 5-10 minutes, until kale softens. Season to taste with additional salt and pepper, if necessary, before serving.


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