Pumpkin Quinoa Soup with OmniPork Strip

Time: ≤30mins Veg. Cat.: Vegan Cooking: Boil Category: Homey Dish Servings: 4 Author: Celia Chan (Celia.Chan)


OmniPork Strip (Defrosted)

1/2 pack (75g)

Califia Farms Plant Butter - Sea Salt Avocado Oil

2 tbsps (30g)

Onion (Diced)

1/2 pc (55g)

Pumpkin (Diced)

1/2 pc (650g)

Carrot (Diced)

1 pc (60g)

Turmeric Powder

2 tsps (10g)

Vegetable Broth / Water

500 ml

Unsweetened Soymilk

250 ml


40 g

Black Pepper


Sea Salt



Step 1

Heat a pot and add plant butter, pan-fry onion until softens.

Step 2

Stir in carrot, pumpkin and turmeric powder for 5 minutes, then pour in vegetable broth. Bring to a boil over high heat, then turn to low heat and boil for 20-25 minutes until carrot softens.

Step 3

In another small pot, pour in 80 ml water and cook quinoa for 10 minutes, then turn off heat and sit for 5 minutes with a lid. Scatter quinoa with a fork.

Step 4

Turn off heat of soup pot, blend the mixture of pumpkin with hand blender until smooth. Then, stir in quinoa and soymilk, season with salt and black pepper.

Step 5

Heat plant butter in a small pot, slightly pan-fry OmniPork strip over medium heat and season with salt and black pepper. Then, mix well with pumpkin soup.

Step 6

Pour in soup in a bowl and top with quinoa and OmniPork strip. Enjoy!