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Creamy pumpkin soup

with miso, leek, ginger, onion and garlic

The soup is supplemented by quinoa to give it a creamy texture and extra protein. The miso enhances the flavour of the rest of the ingredients and gives it an umami flavour.

Nice and quick!
Vegan
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

celery, soya

Utensils:

(Hand) blender

Ingredients

Pumpkin

Leek

Onion

Garlic

Vegetable broth

Ginger

Miso

Quinoa

Pumpkin seeds

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1987
475
22
3
61
6
7
14
0
528

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Wash the quinoa with tap water and rub it between your hands. Drain the water. Place the quinoa in a pot, add 300ml of water and bring it to a boil. Let it cook for 10-12 minutes. Drain the water and set aside.

2.

Wash the vegetables. Peel the pumpkin and cut it into small cubes. Peel and finely chop the garlic, ginger and onion. Cut the leek in half lengthwise and then into thin slices. Heat 2 tablespoons of oil in a pot and sauté the onion, garlic and ginger for 2 minutes. Add a pinch of salt to taste. Add the leek and pumpkin and let it cook for 3 more minutes. Add 700ml of water and the vegetable broth. Let it simmer for 10-15 minutes until the pumpkin is tender.

3.

Add half of the cooked quinoa and blend everything with a hand blender to a smooth cream. Place it back on the heat and add the miso. Mix it and season to taste. Let it cook for 2 more minutes. If necessary, add some water to make the cream thinner.

4.

Serve the soup in a soup plate and decorate it with the remaining quinoa and the pumpkin seeds.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1987
475
22
3
61
6
7
14
0
528

kJ
kcal
g
g
g
g
g
g
mg
mg