Budget Bytes · by Beth Moncel★ 4.8 (103)
Red Lentil and Pumpkin Soup
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 18%
CARBS 31G68% OF CAL
6G FIBER5G SUGAR20G OTHER
FAT 3G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red Lentil and Pumpkin Soup is a quick, fragrant curry-spiced soup made with creamy pumpkin and red lentils. It's warming and ready in under an hour.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow onion ($0.31)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1 Tbsp olive oil ($0.16)
- 1 Tbsp curry powder ($0.30)
- 1 15oz. can pumpkin purée ($1.05)
- 1 cup dry red lentils ($0.67)
- 6 cups vegetable broth ($0.78)
- 1/2 tsp salt ($0.02)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 18%
CARBS 31G68% OF CAL
6G FIBER5G SUGAR20G OTHER
FAT 3G16% OF CAL
1G SAT3G 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
- 10m
- Cook
- 30m
- Sodium
- 854mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.