Pumpkin & Lentil Soup
Anna + Em
A winter warmer go-to plus the perfect leftovers soup! With lentils for protein and the perfect combo of veggies for delicious, creamy and highly nutritious soup.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Lunch, MDinner, MLunch
Servings 5 serves
Calories 312 kcal
- 500 g pumpkin chopped into cubes
- 1 brown onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 2/3 cup red lentils rinsed and drained
- 1 tbsp bone broth concentrate optional
- 1/4 cup coconut milk optional
- 5 slices sourdough optional or gluten free alternative
- water
- sea salt & pepper
Pre heat pan to medium heat. Add olive oil to pan.
Add onion, garlic until softened.
Add pumpkin to pot and stir to combine with existing ingredients.
Add remaining ingredients - red lentils, bone broth, enough water to cover all ingredients.
Add lid to pot and allow to reach a gentle boil, then reduce heat to a simmer.
Continue to cook until pumpkin is cooked through and red lentils are soft.
Use a stick blender to puree the ingredients to your desired texture. Add extra water if necessary.
Optional: service with some toasted sourdough soldiers and butter - yum!
AS A SIDE
If this soup is a side to your main meal, then it's ok as is.
AS A MEAL
If you would like to enjoy the soup as a meal, it would be a great idea to add some more protein. We love some of our pulled chicken (or to keep it super simple - just use a pulled apart, BBQ chicken from the supermarket) or if you wanted to keep it vego, add a 1/3 - 1/2 cup quinoa, a dollop of high protein natural yoghurt and some mixed seeds to each serve.
Calories: 312kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 3gFiber: 9gSugar: 7gVitamin C: 12mgCalcium: 71mgIron: 5mg
Keyword gluten free, vegetarian