Ingredients

The following ingredients have 4 Servings
  • 2 pounds pumpkin, peeled and cut into 1-inch cubes
  • 3 carrots, peeled and cut in half lengthways
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 cups water
  • 1.5 cups milk
  • 1 tablespoon raw sugar
  • 1.75 cups quinoa flakes
  • 1/4 teaspoon nutmeg, extra

Instruction

  • In a large saucepan, bring the water to a boil and add the pumpkin, carrot, nutmeg, salt and pepper. Continue to boil until the pumpkin is soft
  • Strain the vegetables and keep the water, which is now your vegetable broth/stock. Remove and discard the carrot. Put the pumpkin back into the saucepan and mash
  • Add the milk and sugar, stir and then bring to the boil
  • Add 2 cups of the vegetable broth back to the saucepan, followed by the quinoa flakes and extra nutmeg. You can discard the other 2 cups of broth, or use for another purpose
  • Simmer on medium for 20 minutes
  • Puree in a blender or with a hand-held mixer, and then serve