Curried Lentil and Pumpkin (Squash) Soup Recipe

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Curried Lentil and Pumpkin (Squash) Soup

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Ingredients:

Serving

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp madras curry powder
1 1/2 cups dried red lentils
1 3/4 kg butternut pumpkin, peeled , seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve (optional)

Directions:

Heat oil in a large heavy-based saucepan over medium heat.
Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil.
Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1515.34 Kcal (6344 kJ)
Calories from fat	38.05 Kcal
		% Daily Value*
Total Fat	4.23g	7%
Sodium	46639.92mg	1943%
Potassium	1785.13mg	38%
Total Carbs	296.55g	99%
Sugars	6.92g	28%
Dietary Fiber	36.01g	144%
Protein	23.42g	47%
Vitamin C	40mg	67%
Iron	347mg	1928%
Calcium	153mg	15%

Amount Per 100 g
Calories	179.97 Kcal (753 kJ)
Calories from fat	4.52 Kcal
		% Daily Value*
Total Fat	0.5g	7%
Sodium	5539.18mg	1943%
Potassium	212.01mg	38%
Total Carbs	35.22g	99%
Sugars	0.82g	28%
Dietary Fiber	4.28g	144%
Protein	2.78g	47%
Vitamin C	4.8mg	67%
Iron	41.2mg	1928%
Calcium	18.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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