Canned pumpkin takes a walk on the savory side in this hearty, healthy vegetarian soup. You can curl up with a bowl of this soup recipe in about 45 minutes start to finish.
0.5 cup Yellow lentils or lentils, rinsed and well drained
1 tablespoon Olive oil
2 teaspoon Grated fresh ginger
1 teaspoon Curry powder
1 teaspoon Ground cumin
32 ounce 1 box chicken stock
15 ounce 1 can pumpkin
Salt and ground black pepper
Freshly grated nutmeg
Snipped fresh flat leaf italian parsley
Nutrition value
522
calories per serving
36 g Fat43 g Protein6 g Carbs5 g FiberOther
Current Totals
36 g Fat
43 g Protein
6 g Carbs
5 g Fiber
MacroNutrients
Carbs
6 g
Protein
43 g
Fiber
5 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
88 mg
Iron
4 mg
Vitamin A
422 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
68 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
93 mg
Manganese
0 mg
Phosphorus
461 mg
Selenium
45 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
