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
Directions
- 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.
- To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.
Nutrition Facts (Pumpkin Soup with Lentils)
- Per serving:
- 189 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 0 mg chol. ,
- 548 mg sodium ,
- 29 g carb. ,
- 11 g fiber ,
- 7 g sugar ,
- 11 g pro.