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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.
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Course:
Brunch/Snack/Main | Soup
Cuisine:
American
Diet:
Gluten Free | Vegan
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Calories:
200
kcal
Author:
Amanda Logan
Ingredients
1x
2x
3x
▢
1
tablespoon
olive oil
▢
1
yellow onion
peeled and finely sliced
▢
1
kg (2.2lb)
pumpkin
peeled and cut in to cubes
▢
¾
cup (135 g)
red lentils
washed and drained
▢
1
litre ( 1 quart, 4 cups)
vegetable stock
▢
1
tablespoon
fresh ginger
finely grated
▢
1
teaspoon
sea salt
Cups
Metric
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.
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Nutrition
Calories:
200
kcal
|
Carbohydrates:
33
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
944
mg
|
Potassium:
702
mg
|
Fiber:
11
g
|
Sugar:
7
g
|
Vitamin A:
9027
IU
|
Vitamin C:
13
mg
|
Calcium:
46
mg
|
Iron:
3
mg
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