This soup is a nutritious and delicious way to enjoy the flavors of pumpkin and lentils, while also providing essential vitamins, minerals, and fiber. The use of vegetable broth and spices, such as cumin, paprika, and coriander, add depth of flavor to the soup, while the cilantro adds a touch of freshness. This soup is a great option for a warm and comforting meal.
- Pumpkin: 1 cup chopped
- Olive oil: 1 tbsp.
- Garlic cloves:2 (Minced)
- Onion: 1 medium(diced)
- Lentils :1/2 cup (rinsed and drained)
- Vegetable broth: 2 cups
- Cumin: 1 tsp. (Ground)
- Paprika: 1 tsp
- Coriander seeds:1/2 tsp
- Coriander leaves:1/4th cup
- Lemon juice :1
- Salt and black pepper as required
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened.
- Add the chopped pumpkin, lentils, vegetable broth, cumin, paprika, coriander, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes, or until the lentils and pumpkin are tender.
- Turn off the heat and let the soup cool for a few minutes.
- Using a blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree until smooth, then return it to the pot.
- Stir in the chopped cilantro leaves and a squeeze of lemon juice.
- Serve hot
- Serving Size: 2
- Calories: 140 Kcal
- Fat: 2g
- Carbohydrates: 17g
- Protein: 6g