Directions:
- Peel and deseed the pumpkin, chop into medium sized pieces.
- Heat a pan and add the olive oil. Saute onions until translucent.
- Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
- Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
- Can be blended if preferred or leave chucky. Serve with gluten free bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.32 Kcal (303 kJ) | ||
| Calories from fat | 1.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 74.73mg | 3% | |
| Potassium | 263.18mg | 6% | |
| Total Carbs | 13.31g | 4% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.2 Kcal (537 kJ) | ||
| Calories from fat | 2.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 0% | |
|---|---|---|---|
| Sodium | 132.47mg | 3% | |
| Potassium | 466.49mg | 6% | |
| Total Carbs | 23.6g | 4% | |
| Sugars | 3.48g | 8% | |
| Dietary Fiber | 10.49g | 24% | |
| Protein | 8.11g | 9% | |
| Vitamin C | 5.6mg | 5% | |
| Vitamin A | 0.4mg | 7% | |
| Iron | 2.4mg | 7% | |
| Calcium | 37.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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