Spiced pumpkin and lentil soup

Spiced pumpkin and lentil soup

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Warm up this iciness with this hearty vegetarian pumpkin soup.

The ingredient of Spiced pumpkin and lentil soup

  1. 2 teaspoons olive oil
  2. 1 big pink onion, finely chopped
  3. 1 garlic clove, overwhelmed
  4. 1 teaspoon floor cumin
  5. 1 teaspoon floor coriander
  6. 1kg butternut pumpkin, peeled, deseeded, roughly chopped
  7. four cups Massel chook style liquid inventory (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 huge saucepan over medium-excessive warmth. Add onion and garlic. Cook for 3 mins, stirring, or till tender. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for five minutes.
  2. Add stock and lentils. Mix well. Cover. Bring to the boil, stirring every now and then. Reduce warmness to medium-low. Simmer, partially covered, for 20 mins, stirring from time to time, or till pumpkin is gentle.
  3. Puree soup till easy. 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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