Australian Pumpkin & Mushroom Quinoa Chowder
On a crisp Sydney afternoon, the Geedel Vegetable Chopper helps create a comforting pumpkin chowder. It finely shreds local butternut pumpkin for smooth cooking and uniformly minces mushrooms. Simmered with quinoa and milk, this wholesome soup pairs perfectly with toast—a warm, nourishing bowl for a cool spring day.
Ingredients (Serves 2)
- 200g butternut pumpkin (peeled)
- 80g cremini mushrooms
- 50g cooked quinoa
- ¼ onion
- 100ml milk
- 300ml vegetable or chicken broth
- 10g butter
- ¼ tsp salt
- A pinch of black pepper
- A dash of cinnamon (optional)
Instructions
1. Shred the Pumpkin: Smooth & Sweet
Cut the pumpkin into 3cm chunks and place them in the Geedel Vegetable Chopper. Rotate five times to create fine, even strips about 0.2cm thick. This not only saves 10 minutes compared to cubing but also helps the pumpkin dissolve into a velvety texture as it cooks—enhancing the soup’s natural sweetness.
2. Chop Mushrooms & Onion: Quick & Tear-Free
Remove mushroom stems and roughly chop the onion. Rotate both in the Hand Chopper three times until finely and evenly minced. No more teary eyes—just quick, consistent prep.
3. Simmer the Chowder: Rich & Satisfying
Melt butter in a pot and sauté the mushroom and onion mixture until fragrant. Add the shredded pumpkin and cook until softened. Pour in the broth and simmer for 10 minutes.
Use a manual food processor to purée the soup until smooth. Stir in the milk and cooked quinoa, and simmer for another 5 minutes. Season with salt, pepper, and a hint of cinnamon.
Serve with crusty toasted bread for dipping—a truly comforting and nourishing meal.
Conclusion
This autumn chowder celebrates seasonal produce with smart kitchen tools: the Geedel Vegetable Chopper creates smooth pumpkin texture while the hand chopper minces mushrooms and onions perfectly. Low in fat and rich in plant-based protein, this soup is made for cool weather—delivering warmth, flavor, and nourishment in every spoonful. Whether enjoyed for lunch or a light dinner, it’s Australian comfort in a bowl.
