CURRIED LENTIL AND PUMPKIN SOUP
Make and share this Curried Lentil and Pumpkin Soup recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy based saucepan over medium heat.
- Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
- Stir in the curry powder and cook, stirring for a further 30 seconds.
- Add the remain ingredients, except the yogurt or sour cream.
- Stir until well combined then bring to the boil.
- Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
- Serve in bowls with a dollop of yoghurt or sour cream.
Nutrition Facts : Calories 327, Fat 3.7, SaturatedFat 0.6, Sodium 16.2, Carbohydrate 64.8, Fiber 11.6, Sugar 7.2, Protein 15.2
PUMPKIN-LENTIL SOUP
I was really craving a hot delicious soup-something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 857mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
LENTIL PUMPKIN SOUP
Garlic and spices brighten up my hearty pumpkin soup. It's just the thing we need on a chilly fall day. -Laura Magee, Houlton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
LENTIL STEW WITH PUMPKIN OR SWEET POTATOES
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY PUMPKIN & LENTIL SOUP
Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
- Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
- Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
- Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
PUMPKIN LENTIL SOUP
Make and share this Pumpkin Lentil Soup recipe from Food.com.
Provided by mileen
Categories Pumpkin
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
- Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
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5/5 (1)Servings 4Cuisine Modern Turkish FoodCategory Vegetarian
- Mix the pumpkin or sweet potato with 2 Tbsp olive oil and some salt and pepper. Roast until softened but not too brown, 20-30 minutes or more, depending on the size of your cubes.
- Meanwhile, fry the onion in the remaining 2 Tbsp olive oil over a medium heat until softened but not browned, 10-12 minutes. Stir regularly. Add tomato paste, 2 tsp Aleppo pepper, lentils and some salt and pepper. Stir well. Add water, stir again. Put the lid on and bring to the boil. Once boiling, turn the heat to low and leave to simmer until the lentils are cooked and mushy, 10-15 minutes.
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- Pour the olive oil in a large pot over a medium heat. When the oil's hot, add the onions. Continue to cook the onions for a few minutes until the onions become translucent.
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- In a pot over medium heat, sauté onion with a splash of oil (or omit if oil-free) until soft and fragrant. Then add garlic, and all spices (excluding salt and pepper) and sauté for another minute or so, until aromatic.
- Next add lentils and pumpkin purée and sauté for another 2 minutes. Add veggie broth and bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until lentils are softened and expand. Squeeze fresh lemon juice into the broth and season with salt and pepper to taste. Add any additional spices of choice.
- When ready, transfer mixture to a blender and blend until smooth, or leave slightly chunky if you prefer. Alternatively you can blend using an immersion hand blender in the pot.
RED LENTIL, PUMPKIN & TOMATO SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Heat oil in a large saucepan over a medium heat. Add onion and cook for 5 minutes or until soft. Add garlic, carrot, pumpkin, lentils, stock, water and tomatoes.
- 2 Bring to the boil then reduce heat and simmer, covered, for 30 minutes or until pumpkin is tender.
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- In a saucepan, add lentils, chopped pumpkin, ginger, turmeric, chopped coriander, roughly chopped shallots or onion, vegetable stock cube and salt. Let this cook for 15 minutes on a medium heat with the lid closed,
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- Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.
- Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.
PUMPKIN AND LENTIL SOUP - SALT & LAVENDER
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VEGAN PUMPKIN LENTIL SOUP - WINE A LITTLE, COOK A LOT
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- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, carrots and sweet potatoes. Cook, stirring occasionally until onions are translucent and veggies are softened, about 5-7 minuets.
- Stir in the garlic and tomato paste and cook 1 minute. Then add diced tomatoes, salt, pepper, cinnamon, allspice, rosemary, sage, smoked paprika and bay leaf, stir and cook 1 minute.
- Add lentils, vegetable broth and water. Stir and bring to a boil then reduce heat to medium-low and simmer for 25-30 minutes or until lentils are tender. Stir in pumpkin puree.
HEARTY VEGAN PUMPKIN LENTIL SOUP WITH VEGETABLES ...
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- Heat the oil in a large dutch oven or soup pot over medium high heat. Add the onion, carrot, celery, 2 tsp of salt, and 1 tsp of pepper. Stir to combine and saute 10 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and the lentils. Saute 2 minutes, stirring constantly, until the garlic is fragrant and the lentils are lightly toasted.
PUMPKIN AND RED LENTIL SOUP - HEALTHY FOOD GUIDE
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- 1 Heat the 2 tablespoons oil in a large, heavy-based saucepan (that has a lid) over a medium heat. Add the onion and cook for 3 min or until slightly softened. Add the garlic, chilli, nutmeg, bay leaf and thyme, then cook for a further 2 min.
- 2 Add the pumpkin, lentils, stock and 2 cups water, and season with ground black pepper. Bring to the boil, then reduce the heat to a simmer and cover with the lid. Cook for 30 min or until the pumpkin and lentils are tender. Remove the saucepan from the heat.
- 3 Blend the soup until smooth, adding more water to thin it if necessary. Spoon into bowls, then serve topped with the Greek yogurt, toasted pumpkin seeds, a grind of black pepper, a drizzle of olive oil and extra thyme sprigs.
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- Sauté the onion and pepper for a few more minutes, then turn up the heat to medium-high. Add the broth, pumpkin, and spices.
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PUMPKIN, LENTIL AND BACON SOUP | FOOD TO LOVE
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