Salt & Lavender · by Natasha★ 4.6 (7)
Pumpkin and Lentil Soup
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 28%
CARBS 52G70% OF CAL
10G FIBER33G OTHER9G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin and red lentil soup with warm spices like cumin and chili powder. Hearty, healthy, and deeply comforting in a bowl.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 small to medium leeks (white parts only) (chopped)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 2 cups water
- 2 cups pumpkin purée
- 1 large carrot (peeled & sliced)
- 1 cup red lentils
- 2 dashes Italian seasoning
- 1/4 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 28%
CARBS 52G70% OF CAL
10G FIBER33G OTHER9G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 894mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 99mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.