Roasted Pumpkin Soup with Quinoa and Toasted Coconut

This warming soup is brimming with fibre, antioxidants and B vitamins making it the perfect recipe to help support immunity during the winter months.


  • 1-2 tbs extra virgin olive oil
  • 800g pumpkin, peeled, seeded and roughly chopped into small cubes
  • 2 garlic cloves, peeled and cut in half
  • 1 leek, finely sliced
  • 1 tsp ground turmeric (or fresh)
  • 1 tsp ground ginger (or fresh)
  • 1 tsp ground cumin
  • 1 red chilli, finely sliced
  • 1 cup Healthy Way quinoa, uncooked
  • 1 x 400mL can coconut milk
  • 1 bunch coriander, chopped
  • 1L vegetable stock
  • Salt and pepper, to taste
  • 1/3 cup Healthy Way coconut chips


Step 1.
Preheat oven to 180C and toss the pumpkin and garlic in olive oil, layer on a baking tray and bake for 20-30 minutes until roasted.

Step 2.
Heat oil in a large saucepan over medium heat. Add the leek and cook off for 5 minutes until softened (try not to brown). Add the turmeric, ginger, cumin and ½ the chilli and fry off for 1-2 minutes before adding the roasted pumpkin and quinoa. Mix well.

Step 3.
Add the coconut milk, coriander and enough stock to cover, bring to a gentle simmer and cook for 30 minutes or until the quinoa is cooked.

Step 4.
Blend the mixture with a stick blender until desired consistency is reached.

Step 5.
Ladle into bowls and top with extra coriander, chilli flakes and toasted coconut chips.

Serves 4-6

Recipe by Zoe Bingley-Pullin