Curried Red Lentil Pumpkin Soup
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (2)

Curried Red Lentil Pumpkin Soup

NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 26%
CARBS 47G63% OF CAL
7G FIBER0G ADDED0G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 9G27% OF CAL
6G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming curried soup made with roasted pumpkin, red lentils, and coconut milk, topped with pumpkin seeds. Packed with protein and aromatic spices.

mainindiansoupcurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 2 lb pumpkin (cut in half with seeds and strings removed (yields about 350g roasted pumpkin))
  • high heat oil spray for roasting
  • 1 tablespoon dairy-free butter (I like Miyokos)
  • 1 onion (finely chopped, about 1½ cups)
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrot
  • 5 garlic cloves (minced, about 1½ tablespoons)
  • 1 tablespoon grated/minced ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 cup dry red lentils (rinsed and picked through)
  • 5 cups vegetable broth
  • ½ cup full fat coconut milk
  • juice of 1 lemon (about 3-4 tablespoons)
  • salt & pepper (to taste)
  • fresh thyme and tamari pumpkin seeds (for garnish (optional))
PREP
15M
SODIUM
865MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.