Instructions

• Boil quinoa according to package instructions.
• In large Dutch oven or heavy pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add onion, garlic, and ½ teaspoon salt. Cook until onion is translucent (about 8 to 10 minutes), then add pumpkin purée, cinnamon, red pepper flakes, and black pepper. Stir well.
• Pour in vegetable stock, bring to a boil, then reduce to simmer. Cook for 15 minutes.
• Stir in coconut milk. Remove from heat and let cool slightly. Blend soup with immersion blender, then stir in cooked quinoa and gently reheat.
• Ladle into bowls, top with pumpkin seeds, and serve.