The Simple Veganista · by Julie | The Simple Veganista★ 5.0
VEGAN PUMPKIN SOUP
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 42%
CARBS 70G70% OF CAL
18G FIBER18G SUGAR34G OTHER
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy pumpkin soup made with lentils and minimal ingredients. Ready in 30 minutes, it's comforting without any cream.
mainsoupbeans🌀 blender🫕 dutch oven⚡ microwavedairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil (or 1/4 cup water/broth for water saute)
- 1 large onion, diced
- 4 – 6 cloves garlic, minced
- 1 – 2 teaspoons fresh thyme, chopped
- generous pinch of red pepper flakes
- 4 – 5 lb. baking pumpkin, skin peeled, seeds removed and cubed
- 1 cup dried red lentils (rinsed under cool running water)
- 6 cups broth or water (or combo)
- salt & pepper, to taste
- 1/4 cup chopped parsley, to garnish
- pepitas, to garnish
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 42%
CARBS 70G70% OF CAL
18G FIBER18G SUGAR34G OTHER
FAT 7G17% OF CAL
1G SAT6G 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
- 20m
- Sodium
- 1591mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2969mg
- Calcium
- 142mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.