Pumpkin Soup with Lentils

Canned pumpkin takes a walk on the savory side in this hearty, healthy vegetarian soup. You can curl up with a bowl of this soup recipe in about 45 minutes start to finish.

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Pumpkin Soup with Lentils

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4.0 by 28 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Prep: 20 mins
  • Cook: 25 mins

Pumpkin Soup with Lentils

Directions

  1. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
  2. To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.

Nutrition Facts (Pumpkin Soup with Lentils)

  • Per serving:
  • 189 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 548 mg sodium,
  • 29 g carb.,
  • 11 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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