Red Lentil And Pumpkin Soup

For budget-friendly comfort food you cant go past this filling pumpkin soup.

The ingredient of Red Lentil And Pumpkin Soup

• olive oil spray
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 tsp finely grated fresh ginger
• 2 tsp curry powder
• 1kg butternut pumpkin peeled deseeded cut into 1cm pieces
• 175g 3 4 cup red lentils rinsed
• 1 25l 5 cups water
• 1 massel vegetable stock cube
• 90g 1 3 cup low fat natural yoghurt
• fresh coriander leaves to serve

The Instruction of red lentil and pumpkin soup

• heat a large saucepan over medium low heat spray with olive oil spray add the onion and cook for 5 minutes or until soft add the garlic ginger and curry powder and cook stirring for 1 minute or until aromatic
• add the pumpkin lentils water and stock cube bring to the boil reduce heat to low simmer partially covered for 15 20 minutes or until the pumpkin and lentils are soft set aside to cool
• ladle half the lentil mixture into the jug of a blender and blend until smooth transfer to a clean saucepan repeat with the remaining lentil mixture
• place the soup over medium heat and cook stirring for 3 minutes or until heated through season with pepper ladle among serving bowls top with the yoghurt and coriander to serve

Nutritions of Red Lentil And Pumpkin Soup

fatContent: 239 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: n a

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