7 Gluten-Free Quinoa & Yogurt Pumpkin Soup Ideas

Spiced Pumpkin Quinoa Soup

Spiced Pumpkin Quinoa Soup is a hearty, nutritious dish that combines the creamy flavors of pumpkin with the protein-rich benefits of quinoa, all while being gluten-free. This warm and comforting soup is perfect for chilly days, bringing a blend of warm spices that enhance the natural sweetness of pumpkin. It’s an easy-to-make dish that can serve as a main course or a side, and it’s also great for meal prepping!

Cooking Steps:

1. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Stir in the ground cumin, coriander, and cinnamon, cooking until fragrant, approximately 1-2 minutes.
3. Add the pumpkin puree, vegetable broth, and quinoa to the pot, stirring to combine; bring to a boil.
4. Reduce the heat and let it simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
5. Stir in the coconut milk, season with salt and pepper, and heat through.
6. Serve warm, garnished with fresh parsley if desired. Enjoy your Spiced Pumpkin Quinoa Soup!

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Creamy Coconut Yogurt Pumpkin Soup

Creamy Coconut Yogurt Pumpkin Soup is a delightful and nourishing soup that combines the rich taste of pumpkin with the tanginess of coconut yogurt, creating a velvety texture that warms the soul. This gluten-free soup is not only creamy and comforting, but it’s also packed with flavor from aromatic spices, making it a perfect choice for a cozy evening meal or an impressive starter for guests.

Cooking Steps:

1. In a pot, heat the olive oil over medium heat and sauté the diced onion until soft, about 5 minutes. Add minced garlic and cook for another minute.
2. Stir in the ground ginger and nutmeg, and cook for a minute to release their aromas.
3. Add the pumpkin puree and vegetable broth, stirring well to combine; bring it to a gentle boil.
4. Reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the coconut yogurt; season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro if desired. Enjoy your Creamy Coconut Yogurt Pumpkin Soup!

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Roasted Garlic and Quinoa Pumpkin Soup

Roasted Garlic and Quinoa Pumpkin Soup is a hearty and nutritious dish that combines the sweetness of roasted garlic and pumpkin with the wholesome benefits of quinoa. This gluten-free soup is not only filling but also brimming with flavor, making it an excellent choice for a satisfying lunch or dinner. The roasted garlic adds a rich, savory depth that pairs beautifully with the creamy pumpkin base.

Cooking Steps:

1. Preheat the oven to 400°F (200°C). Wrap the head of garlic in foil and roast for about 30-35 minutes until soft and caramelized.
2. In a pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
3. Squeeze the roasted garlic cloves out of their skins into the pot, along with ground cumin; cook for another minute.
4. Stir in the pumpkin puree, vegetable broth, and quinoa; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley if desired. Enjoy your Roasted Garlic and Quinoa Pumpkin Soup!

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Curried Pumpkin and Quinoa Soup

Curried Pumpkin and Quinoa Soup is a delightful, aromatic dish that marries the flavors of creamy pumpkin with warm spices typically found in curry. This gluten-free soup is not only comforting but also packed with protein from quinoa, making it a nourishing meal for any time of the day.

Cooking Steps:

1. In a pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add minced garlic, ground ginger, and curry powder; cook for an additional minute until fragrant.
3. Stir in pumpkin puree, vegetable broth, and rinsed quinoa; bring to a boil.
4. Reduce heat, cover, and simmer for about 20 minutes or until quinoa is cooked.
5. Mix in coconut milk, then season with salt and black pepper to taste.
6. Serve warm, garnished with fresh cilantro if desired. Enjoy your Curried Pumpkin and Quinoa Soup!

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Maple Glazed Pumpkin Yogurt Soup

Maple Glazed Pumpkin Yogurt Soup is a unique and delicious fall-inspired dish that combines the velvety richness of pumpkin with the tangy creaminess of yogurt. This gluten-free soup offers a perfect balance of flavors with a hint of sweetness from maple syrup, making it a wonderful starter or light meal for chilly days.

Cooking Steps:

1. In a pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in pumpkin puree, vegetable broth, and maple syrup; bring to a boil.
4. Reduce heat, cover, and simmer for about 15 minutes.
5. Remove from heat and stir in Greek yogurt, mixing well; season with salt and black pepper to taste.
6. Serve warm, garnished with toasted pumpkin seeds if desired. Enjoy your Maple Glazed Pumpkin Yogurt Soup!

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Savory Sage and Quinoa Pumpkin Soup

Savory Sage and Quinoa Pumpkin Soup is a wholesome and hearty dish that combines the earthy flavors of pumpkin with the nutty taste of quinoa and aromatic sage. This gluten-free soup is perfect for a cozy meal during the fall months, offering a creamy texture and a satisfying blend of ingredients.

Cooking Steps:

1. Heat olive oil in a pot over medium heat and sauté the diced onion until soft, about 5 minutes.
2. Add minced garlic and chopped sage, cooking for an additional minute.
3. Stir in pumpkin puree, vegetable broth, and quinoa; bring the mixture to a boil.
4. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until quinoa is cooked.
5. Season with salt and black pepper to taste; optionally stir in Greek yogurt for creaminess.
6. Serve warm, garnished with toasted pumpkin seeds if desired. Enjoy your Savory Sage and Quinoa Pumpkin Soup!

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Lemon Zest and Herb Pumpkin Soup

Lemon Zest and Herb Pumpkin Soup is a refreshing twist on traditional pumpkin soups, combining bright citrus flavors with fragrant herbs. This gluten-free dish is delightfully creamy and is perfect for a light yet satisfying meal. The hint of lemon zest elevates the earthy pumpkin flavor, making it a comforting option for any season.

Cooking Steps:

1. Heat olive oil in a pot over medium heat and sauté diced onion until translucent, about 5 minutes.
2. Add minced garlic and chopped thyme; cook for an additional minute until fragrant.
3. Stir in pumpkin puree, vegetable broth, quinoa, and lemon zest, then bring to a boil.
4. Reduce heat to low, cover, and simmer for about 20 minutes, or until quinoa is cooked.
5. Season with salt and black pepper to taste; stir in Greek yogurt for added creaminess if desired.
6. Serve warm, garnished with toasted pumpkin seeds and fresh parsley. Enjoy your Lemon Zest and Herb Pumpkin Soup!