Moroccan Pumpkin Soup
Recipe: #29674
June 07, 2018
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (188.2 g)
- Calories 295.1
- Total Fat - 23.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 12 mg
- Sodium - 73.7 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 4 g
- Sugars - 4.1 g
- Protein - 7.9 g
- Calcium - 72.8 mg
- Iron - 1.7 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oil in a stockpot over a medium heat and add onion and garlic and cook, stirring occasionally, for about 3 minutes, or until soft and then add seasoning and cook, stirring, for 1 minutes, or until fragrant.
Step 2
Add pumpkin, carrots, lentils, stock and water and bring to the boil and then reduce to a simmer, covered, stirring occasionally, for about 15 to 20 minutes or until pumpkin is soft and then remove from heat and stand for 10 minutes to cool.
Step 3
Carefully blend hot soup, in batches, until smooth or use a stick blender in the pot.
Step 4
Return soup (if using a bench blender) to stockpot and stir over a medium to low heat until hot.
Step 5
Swirl through the yoghurt and serve with croutons.
Step 6
NOTES - Easy to freeze. After blending and seasoning, cool in fridge and then transfer to a freezer-safe container. Seal, label and date and freeze for up to two months and to thaw put in the fridge over night and transfer to a stockpot and stir over a medium to high heat. Swirl through the yoghurt and serve with croutons.
Tips
No special items needed.
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