Spiced pumpkin and lentil soup

Spiced pumpkin and lentil soup

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Warm up this winter with this hearty vegetarian pumpkin soup.

The ingredient of Spiced pumpkin and lentil soup

  1. 2 teaspoons olive oil
  2. 1 large red onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground coriander
  6. 1kg butternut pumpkin, peeled, deseeded, roughly chopped
  7. 4 cups Massel chicken style liquid stock (see notes)
  8. 400g can brown lentils, drained, rinsed
  9. Naan bread, toasted, to serve

The instruction how to make Spiced pumpkin and lentil soup

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for 5 minutes.
  2. Add stock and lentils. Mix well. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes, stirring occasionally, or until pumpkin is tender.
  3. Puree soup until smooth. Season with salt and pepper. Serve with toasted naan bread.

Nutritions of Spiced pumpkin and lentil soup

fatContent: 223.465 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent:

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