Spicy Pumpkin & Lentil Soup Recipe

14 Ingredients

4

Method

1.

Heat oil in a saucepan over medium heat. Cook the onion, leek and ginger stirring for 2-3 minutes until softened. Add the curry powder and cumin and sauté, stirring for a couple of minutes.
2.

Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft.
3.

Remove the soup from the heat and use a stick blender to puree until smooth.
4.

Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste.
5.

Serve with additional coconut milk and naan or roti bread.

Nutritional information

Nutritional analysis per serving (8 servings)

Energy 211kj
Fat Total 10g
Saturated Fat 5g
Protein 8g
Carbohydrate 25g
Sugar 4g
Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

For more, visit McKenzie's Foods www.mckenziesfoods.com.au