Pumpkin Soup with Studded Quinoa

I’m a self-confessed foodie – eating it, preparing it, serving it, photographing it, creating it. Being a triathlete myself, I understand the need for clean, unprocessed, wholesome food to help you train and race at your best. Combining this passion of clean eating with triathlon, the idea of  The Wholesome Athlete was born.

Pumpkin Soup with Studded Quinoa

Soup

• 1 brown onion (coarsely chopped)
• 1 tbsp coconut oil
• 2 tsp ground cumin
• 1.2 kg butternut pumpkin (peeled, seeded, coarsely chopped)
• 4 cups vegetable stock

Toppers

• 1/4 cup sunflower Seeds
• 1 tsp turmeric
• 1 tsp coconut oil
• organic quinoa
• raisins
• greek yoghurt (or natural)
• 1/2 bunch fresh parsley

Spice up the base: Heat 1 tbs oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.

Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.

Top it up: Cook quinoa according to instructions. 1 minute before finishing, add raisins.

If you’re on a roll, melt some coconut oil then add a sprinkle of turmeric and sunflower seeds. Stir until the seeds are lightly toasted. Serve with fresh parsley and Greek yoghurt.