Butternut Pumpkin Soup with Quinoa

Butternut Pumpkin Soup with Quinoa

One of my favorite purée soups is pumpkin purée. When it has some spices and some cream inside then it´s exactly what I need to comfort myself on a dark autumn evening. My favorite sort of pumpkin is butternut pumpkin. It´s not the same as usual pumpkin. It cooks quicker and has more nutrition. It´s also easier to work with. You can just peel it with a vegetable peeler. In addition, you don´t need to add anything sweet to the soup like many other pumpkin soups would like to get the taste. Butternut pumpkin is already a little bit sweeter than usual pumpkin. Butternut itself is more smooth than usual and cooks quicker. It´s also perfect for barbeque and it just melts like butter in your mouth!

So, one day I was making a soup with my favorite butternut pumpkin and then I felt that I would like to have something different on top of my soup. Quite often I serve the soup with some flaxseeds, pumpkin seeds and sunflower seeds. But I didn´t have the usual pumpkin seeds and then I thought that why don´t I serve it with quinoa! Butternut pumpkin and quinoa go together like chocolate and nuts. The combination of the soup works perfectly. Quinoa gives some consistency and you will get something different than a usual purée soup.

Butternut Pumpkin Soup with Quinoa

Butternut Pumpkin Soup with Quinoa


  • 1 tsp freshly grated ginger
  • 1 diced onion
  • 3 cloves of minced garlic
  • 1 fresh chili pepper (remove the seeds if you don´t want it too spicy)
  • ½ tsp coconut oil
  • 800 g butternut pumpkin (butternut squash)
  • 250 g potatoes (about 3 medium potatoes)
  • 400 ml water
  • 1 tsp turmeric
  • 1/3 tsp sea salt
  • ¼ tsp black pepper
  • 2 medium tomatoes
  • 100 ml coconut milk (or whipping cream if you don’t mind dairy)
  • For quinoa: 1 dl quinoa (0,4 cup), 1 clove of minced garlic, pinch of salt, about 8 chopped cherry tomatoes, 1 tbsp finely chopped mint
  • Decoration: chili flakes and mint


  1. Start by preparing the vegetables. Peel pumpkin, potatoes, onion, and garlic. Chop everything.*
  2. Caramelize onions, ginger, and chili with coconut oil at the bottom of the hot saucepan (about 1 minute). Add Garlic and cook for another 30 seconds. Add pumpkin and potatoes.** Cover it with water. (It doesn´t have to be covered all the way. It will break apart later anyway).
  3. Season the soup with salt, pepper, and turmeric. When the pumpkin is cooked half way add chopped tomatoes.
  4. Stew the vegetable mix on a low heat until the pumpkin falls apart and is completely soft.
  5. While the soup is cooking, prepare the quinoa. Boil 1 dl quinoa with 2 dl water. Add some salt and minced garlic. Boil the quinoa for 15 minutes on low heat. When it´s ready, add tomatoes and mint. Mix and set aside.
  6. Blend the pumpkin soup mix and add coconut milk or whipping cream. ***
  7. Serve the butternut pumpkin with quinoa and chili flakes and mint.


*It doesn´t have to be perfect because you are later going to make it into a purée. Just try to cut the pumpkin and potatoes to the same size to make sure that they all cook at the same time, about 2-3 cm pieces.

**Butternut pumpkin cooks quicker than usual pumpkin, so you can add pumpkin and potatoes at the same time. If you don´t have butternut pumpkin, then you can use usual pumpkin as well. But then you should add pumpkin a little bit earlier than potatoes.

*** If you have a little bit too much soup, then you can take the purée and put it in the freezer before adding coconut milk or cream. Just use the soup for a few months and it will still taste the same. It´s better not to freeze the cream or coconut milk because otherwise, you will get some unwanted aftertaste.

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