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
