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Easy pumpkin soup, quinoa, pesto and potatoes for lunch

You just can’t beat pumpkin soup.. velvety, smooth, super healthy, sweet without any sweetener..  I could go on.

Pumpkin soup: 

Serves 3-4 as a side dish

1/4 of a large pumpkin, cubed

2 tbspn curry powder

2 bunches coriander leaves, chopped

1/2 tspn hing

1 tspn salt

1/2 tspn black pepper.

1 tbspn sunflower oil (or other mild tasting oil), for chaunce.


Put the pumpkin into a pot and completely cover it with water. Bring the pumpkin to the boil, and simmer for about 20mins until a knife easily cuts through the pumpkin chunks.

Drain the pumpkin into a sieve.Reserve about 3/4 cup of the water. Put the pumpkin back into the pot, and using a stick mixer (or blender if you don’t have one, or masher,) puree it until it is really smooth. Using a stick mixer makes it ridiculously smooth and creamy in literally seconds.. add back about 1/2- 3/4 cup of the water that you poured off, depending on how thick or thin you like your soup. I like thick. Seriously, thick soup is amazing.

Add the oil to a fry pan and heat it up. When its nice and hot, add the curry powder, pepper and hing to the pan and stir it around. After a few seconds (it should bubble a bit) add this spice mixture to the soup. This is called a chaunce.

Add the salt and chopped coriander and hey pesto, I mean presto, soup. Which brings me to..

Quick and very easy coriander pesto. 

Fresh basil is expensive right now, and I prefer coriander or parsley pesto anyway. You can substitute coriander for parsley, or just use parsley if you prefer.

Roasted and then ground sesame seeds give a sort of parmesan flavour to everything. I know it sounds crazy, but seriously, try it! With the nutritional yeast, this makes a very “cheesy” pesto.


4 bunches coriander, stalks and all, well washed

3 tbspn nutritional yeast

1 cup mixed sunflower and pumpkin seeds, toasted

2 tbspn sesame seeds, toasted and then ground

1/8 cup extra virgin olive oil

3/4 cup water or soy milk

juice of 1 lemon

1 tspn paprika

1 tspn salt

1/2 tspn pepper.


Put everything into a blender and whizz until well combined. 😀


The secret to nice quinoa is dry roasting it first in a pan over a low heat for about 10 mins until the little seeds go almost brown, then add the water (twice as much as quinoa) , salt and cook for about 20mins until each little quinoa unfurls into a little spiral shape. Some people say you have to soak quinoa, but I don’t because I’m going to toast it, and I’ve never had any problem digesting it, or with taste either 🙂

I didn’t make the potatoes, my friend Madhu did, and they were delicious. I know she roasted them with oil, hing, salt pepper and thyme. Simple and very tasty.

From start to finish this took me 30mins to make, and it served 4 people 🙂



About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

One response »

  1. Your recipes look great. Can’t wait to try a few. I enjoyed checking out your blog. Thanks for the “like”–Melanie


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