5-Ingredient Pumpkin Lentil Soup with Ginger
Ready in around 20-minutes this simple pumpkin lentil soup with ginger is a quick and delicious spiced bowl to warm the cockles.
Servings: 4
Calories: 200kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion peeled and finely sliced
- 1 kg pumpkin peeled and cut in to cubes
- ¾ cup red lentils washed and drained
- 1 litre vegetable stock
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon sea salt
Instructions
- Heat the olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add the onion and cook for three to five minutes or until soft.
- Add the chopped pumpkin, lentils and stock to the pot and stir before adding the finely grated ginger.
- Cook at a simmer for around 15 minutes or until the pumpkin and lentils are soft.
- Season with sea salt.
- Carefully blend the soup in a blender or with a stick blender until smooth to serve.
Nutrition
Calories: 200kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 944mg | Potassium: 702mg | Fiber: 11g | Sugar: 7g | Vitamin A: 9027IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 3mg
