Pumpkin & Lentil Soup
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.
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
Calories: 312kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 3gFiber: 9gSugar: 7gVitamin C: 12mgCalcium: 71mgIron: 5mg
Tried this recipe?Let us know how it was!