Moroccan Pumpkin Soup

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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