Red Lentil Pumpkin Soup Recipes

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LENTIL PUMPKIN SOUP



Lentil Pumpkin Soup image

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

1 pound red potatoes (about 4 medium), cut into 1-inch pieces
1 can (15 ounces) pumpkin
1 cup dried lentils, rinsed
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/8 teaspoon salt
2 cans (14-1/2 ounces each) vegetable broth
1-1/2 cups water

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

CREAMY PUMPKIN & LENTIL SOUP



Creamy pumpkin & lentil soup image

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

1 tbsp olive oil, plus 1 tsp
2 onions, chopped
2 garlic cloves, chopped
approx 800g chopped pumpkin flesh, plus the seeds
100g split red lentil
½ small pack thyme, leaves picked, plus extra to serve
1l hot vegetable stock
pinch of salt and sugar
50g crème fraîche, plus extra to serve

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

CURRIED LENTIL AND PUMPKIN SOUP



Curried Lentil and Pumpkin Soup image

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

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons curry powder
1 1/2 cups red lentils, rinsed and picked over
1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped
8 cups vegetable stock
yoghurt or sour cream, to serve

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

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