With the weather turned cold and damp this week, soup is definitely on the menu. I was looking for some savoury pumpkin ideas, and came across this one. I was impressed that so many people mentioned their children liked this recipe. I made it yesterday, and about half my children tested it for breakfast (I know for some, the idea of soup at breakfast is weird, but to me it makes perfect sense to eat a nutrient dense, easily digested meal like soup for breakfast).
I will say that the base recipe from Wholefully is comforting, but also a little plain (no doubt why so many children enjoy it). To make a slightly more adult version, I added some homemade sweet chilli sauce, upon serving. Wondering if using coconut cream instead of dairy cream, and adding some adobo hot sauce during cooking would add a delicious twist…?
I loved the addition of quinoa to the soup…definitely like a chunkier soup, and quinoa thickened the mix beautifully.
A lot of pumpkin is used in this recipe. A whole small pumpkin cubed, plus a cup of pumpkin puree!