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 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
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
PUMPKIN AND LENTIL SOUP
I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. This one is from the monthly Asda magazine. It's cheap to make and sounds delicious, I think. The weight of the pumpkin refers to it peeled and deseeded.
Provided by -Sylvie-
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
- Stir in the spices and fry for another 1-2 minutes.
- Add the pumpkin, potato, lentils and stock.
- Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
- Puree the soup using a handheld blender or food processor.
- Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.
Nutrition Facts : Calories 275.9, Fat 8, SaturatedFat 1.1, Sodium 8.8, Carbohydrate 42.3, Fiber 6.5, Sugar 3.1, Protein 12
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
More about "lentil pumpkin soup food"
EASY VEGAN PUMPKIN SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (40)Total Time 45 minsCategory SoupCalories 326 per serving
- If using, make the zhoug spicy cilantro pesto according to this recipe. Set aside for now or refrigerate.
- In a 5-quart heavy pot or Dutch oven like this one, heat 2 extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions and cook until golden and translucent, tossing regularly. Stir in garlic, tomato paste, coriander, cumin, turmeric. Lower heat to medium and cook, stirring regularly, until fragrant (4 minutes or so).
- Turn heat to high and bring to a boil for 5 minutes. Then, reduce heat to medium-low, cover only part-way and cook another 20 minutes or until lentils are fully cooked. Occasionally, stir.
PUMPKIN AND RED LENTIL SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 55 minsCategory SoupsCalories 324 per serving
- 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.
LENTIL & PUMPKIN SOUP - RECIPE - A KITCHEN IN ISTANBUL
From vidarbergum.com
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.
- When the lentils are cooked, add the roasted pumpkin or sweet potato cubes, reserving a few for garnish. Blitz the soup to a puree with a stick blender or regular blender. Taste for seasoning, adding more salt, pepper, chili flakes or a few drops of lemon as necessary. I prefer the soup to be a little spicy, keeping in mind it will be served with a slightly spicy butter on top.
PUMPKIN LENTIL SOUP - GIVE RECIPE
From giverecipe.com
5/5 (1)Category LunchAuthor KallaCalories 255 per serving
- Place a large pot over medium-high heat. Add olive oil and chopped onions in it. Saute for 3-5 minutes until soft.
- Add in potatoes and lentils. Season with freshly ground black pepper, dried mint, cumin and salt. Saute for another 1 minute, stirring continually.
- Pour water into the pot and let it simmer for about 20 minutes or until everything is tender, uncovered.
RED LENTIL, PUMPKIN & TOMATO SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
4.2/5 Total Time 30 minsCategory SoupsCalories 428 per serving
- 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.
- 4 Meanwhile, toast bread and top with avocado slices. Sprinkle soup with parsley, swirl in yoghurt and serve with avocado toast.
CURRIED RED LENTIL AND PUMPKIN SOUP - BUDGET BYTES
From budgetbytes.com
4.7/5 (84)Total Time 40 minsCategory Dinner, Lunch, SoupCalories 175 per serving
- 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.
CURRIED RED LENTIL AND PUMPKIN SOUP ... - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
5/5 (4)Total Time 45 minsCategory EntreeCalories 249 per serving
- Heat oil in a large stock pot over medium-high heat and add diced onion. Cook onions for 4 to 5 minutes then add minced garlic, parsley and curry powder (add ginger at this time too if using). Cook for 2 minutes until garlic and curry become fragrant.
- Add diced pumpkin, cauliflower, lentils, vegetable broth and water to the pot. Bring everything to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes until lentils and pumpkin are tender. Use an immersion blender to blend soup until smooth. Alternatively blend in a blender in batches.
- Add coconut milk to soup and allow to simmer for 10 more minutes. Season with salt to taste and serve with fresh parsley.
CARROT, PUMPKIN AND RED LENTIL SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 30 mins
- Heat olive oil in a large saucepan over medium heat and add onion and curry and stir until onion is soft.
- Process mixture in a food processor or blender until smooth. Reheat gently and serve topped with chervil and pepper.
PUMPKIN LENTIL SOUP - HURST BEANS
From hurstbeans.com
Cuisine American, Holiday DinnersServings 14
- Dice the onion into 1/2” pieces and set aside. Cut the pumpkin (serrated knife works best) in half length-wise. Using a spoon, carve out the soft “stringy” insides along with the seeds. Then use a vegetable peeler to remove the skin from the outside. Chop the remaining halves into 1/2-1” pieces.
- In a large soup pot (or Dutch oven), turn the heat to medium-high and sauté the pumpkin, onion, and garlic with the olive oil and butter. Cook until the onion becomes translucent and the pumpkin begins to brown slightly.
- Add the water or stock and bring to a rolling boil. Stir in the lentils, 1/2 of Hurst’s flavor packet, and the rest of the dry seasonings. Reduce the heat to low, cover and allow to simmer for 20-25 minutes.
HEARTY VEGAN PUMPKIN LENTIL SOUP WITH VEGETABLES ...
From rhubarbarians.com
5/5 (2)Total Time 55 minsCategory Main Course, SoupCalories 241 per serving
- 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.
- Bring to a boil. Reduce heat to a simmer. Cover and simmer for 20 minutes, or until the lentils are cooked to your liking.
PUMPKIN TOMATO LENTIL SOUP - BELGIAN FOODIE
From belgianfoodie.com
5/5 (3)Total Time 40 minsCategory SoupCalories 119 per serving
- 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.
PUMPKIN AND LENTIL SOUP - SALT & LAVENDER
From saltandlavender.com
4.5/5 (6)Category SoupCuisine AmericanTotal Time 1 hr
- Add the oil to a large pot on medium-high heat. Sautée the leek and onion for 10 minutes, stirring fairly often.
- Add the vegetable broth, water, pumpkin purée, carrot, lentils, Italian seasoning, cumin, and chili powder. Increase heat to high and bring to a boil.
- Once it's boiling, reduce heat to medium-low and cover with the lid slightly ajar. Let it simmer for 20 minutes.
SIMPLE LENTIL, PUMPKIN AND KALE SOUP - SIMPLE BITES
From simplebites.net
4/5 (1)Total Time 47 minsCategory Soups & StewsCalories 880 per serving
- In a large pot, heat olive oil gently over medium heat. Add the diced onion and saute, stirring occasionally for 2 minutes. Add the garlic and cook for an additional minute.
- Tip in the chunked pumpkin and the thyme leaves. Cook with the onion for about a minute, then pour in all of the stock.
- Rinse the lentils in a fine sieve under cold running water, then add them to the pot. Sprinkle in the salt and pepper. Bring the soup up to a boil over high heat, then reduce heat to medium-low.
PUMPKIN LENTIL SOUP - VEGAN ON BOARD
From veganonboard.com
Ratings 2Category SoupCuisine WorldTotal Time 25 mins
- Add in the chopped garlic, grated ginger and chili flakes, stir them through and let them fry for a minute.
- Add the turmeric, pumpkin cubes, water, red lentils, coconut milk and soy sauce. For a spicy twist, add the optional garam masala or curry powder.
- Bring to a boil, then simmer on low-medium heat until the lentils are cooked soft and the pumpkin is done and tender, 10 - 20 minutes (depending on type and cube size of the pumpkin).
VEGAN CURRIED PUMPKIN LENTIL SOUP - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (54)Total Time 50 minsCuisine AsianCalories 248 per serving
- Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginger, curry powder and cayenne, stir together for 30 seconds.
- Next stir in water/broth, coconut milk, lentils and pumpkin puree. If you’d like, you can reserve 2 tablespoons of coconut milk for drizzling on top once the soup is done. Season the soup with salt and freshly ground black pepper.
- Bring soup to boil, then reduce heat and simmer over medium low for 30 minutes or until lentils are soft and tender. The soup should thicken up. (If it gets too thick for your liking, then feel free to add an extra ½ cup-1 cup water or broth.) Taste and adjust seasonings as necessary, adding additional salt and pepper if needed.
- Serve soup immediately and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa if you’d like. I love to serve mine with naan or pita bread for dipping. Serves 4.
VEGAN PUMPKIN LENTIL SOUP - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
5/5 (1)Total Time 50 minsCategory Soups & StewsCalories 151 per serving
- 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.
- Using an immersion blender, transfer about 1 cup of the soup to a shallow cup or bowl and blend until creamy. Add mixture back to soup and stir. (If you don't have an immersion blender you can do this in your regular blender).
PUMPKIN LENTIL SOUP (VEGAN, GLUTEN FREE, WFPB ...
From veggiekinsblog.com
5/5 (3)Category Main DishesServings 3-4Total Time 30 mins
- 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.
- Enjoy! To garnish, you can serve with toasted pumpkin seeds, an extra crack of black pepper and a swirl of non-dairy cream or yogurt to finish.
PUMPKIN AND RED LENTIL SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2–3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
- Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the red lentils and cook, covered, for 7 minutes, or until tender.
- Process the soup in batches in a blender or food processor, add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli.
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Total Time 30 minsCalories 366 per serving
SPICY RED LENTIL AND PUMPKIN SOUP | ALLRECIPES.COOKING
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5/5 (3)Category SoupCuisine Dairy-Free, Gluten-Free, VeganTotal Time 50 mins
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