• 30 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.

Nutrition Facts

189 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 548 mg sodium. 589 mg potassium; 29 g carbohydrates; 11 g fiber; 7 g sugar; 11 g protein; 0 g trans fatty acid; 16660 IU vitamin a; 92 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 143 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 4 mg iron;

Reviews

30 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3