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Warm and comforting, this hearty soup is the perfect dish to cozy up to on a chilly day.

The combination of tender butternut pumpkin, aromatic onions, carrots, and celery creates a delicious base, while the addition of smoked paprika, cumin, and coriander adds a delightful depth of flavor. The quinoa adds a nutritious boost and contributes to the soup’s hearty texture.

So, gather your ingredients and prepare to indulge in a bowl of warmth and nourishment with this vegetable soup.

Moroccan Quinoa Soup (Serves 4)



  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ¼ butternut pumpkin, cut into 2cm cubes
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoon ground coriander
  • 1L reduced-salt vegetable stock
  • 400g tin chopped tomatoes
  • ⅓ cup white quinoa
  • ½ cup Greek yoghurt
  • ¼ bunch coriander, leaves picked
  • 4 thick slices whole meal bread


  1. Heat oil in a large stock pot over medium heat. Cook onion, carrot and celery for 4-5 minutes or until softened. Add pumpkin, garlic, paprika, cumin and coriander and cook for a minute or until fragrant.
  2. Increase heat to high. Pour in vegetable stock and tomatoes and bring to the boil. Stir through quinoa. Reduce heat to medium low and simmer for 10-15 minutes or until pumpkin and quinoa are tender.
  3. Divide soup between serving bowls. Top with a dollop of yoghurt and garnish with coriander leaves. Serve with toasted bread.

This recipe was published in Good Lives Magazine – Issue 7.

See more blog updates about healthy ageing and nutrition.

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