Pumpkin Soup with Lentils

Pumpkin Soup with Lentils
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21 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 1/2 cups
Prep:
20 mins
Cook:
25 mins
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Pumpkin Soup with Lentils

Ingredients
1
small sweet onion, cut into wedges
1
yellow sweet pepper, seeded and sliced
1/2
cup yellow lentils or lentils, rinsed and well drained
1
tablespoon olive oil
2
teaspoons grated fresh ginger
1
teaspoon curry powder
1
teaspoon ground cumin
1
26 ounce box chicken stock
1
15 ounce can pumpkin
 
Salt and ground black pepper
 
Freshly grated nutmeg (optional)
 
Snipped fresh flat-leaf Italian parsley (optional)

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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