Pumpkin and quinoa soup

My sister asked for a few recipes in advance, so I don't have a picture for you yet. I will revise this post into a recipe card with a picture when I make it again. 

Pumpkin soup- I use this recipe http://www.tasteofhome.com/Recipes/Curried-Pumpkin-Soup, with these changes:

Ingredients

• 1 small onion, chopped
• 1 box vegetable broth or 3 cups
• 1 canned pumpkin or 1 small pumpkin, cooked 
• 2 tablespoon lemon juice
• 2 teaspoon curry powder
• 2 teaspoon sugar
• 1/2 teaspoon salt, optional
• generous ground pepper and garlic powder
• 1 Can evaporated milk
• Wait until boiling--
• 1/4 to 1/2 raw quinoa 
•   Chopped cilantro, optional garnish

 I do it in the crock pot, I use fresh pumpkin too- the small ones that you use to make pie (you cut it into quarters, de-seed it and put it rine down in glass dish with small layer of water at bottom-you want it low enough that it does not reach the pumpkin meat inside the rine-, cover and microwave for 20 mins or until soft, add 5 mins until cooked through or bake it, same prep, but bake for 350 for 45 min uncovered....remove from rine and pulse-not blend- into baby food consistency, I also cut up some small chunks to put in)

 Cook all ingredients(minus quinoa) in crock pot 3-4 hours on high, once it is bubbling I add the 1/4 to 1/2C quinoa (depending on how hearty you want it), let the quinoa cook another 20 mins on high in the soup, once the quinoa is done, it is ready to eat. (I have also thought about putting in potato chunks, to make it heartier, but have not done so yet.) Chop cilantro as a garnish on top. 

I make the wheat breadsticks shown in this recipe to dip in and eat with it: 

http://eathealthy-alifestylenotadiet.blogspot.com/2012/01/here-iswhat-i-made-today-cauliflower.html

This is very good and a completely nutritious meatless meal, but because it has quinoa in it, it still has protein. I give it an A on the health-o- meter.