Pumpkin soup with lentils & pita bread
Pumpkin soup with lentils & pita bread
501kcal Per person
16g Protein
52g Carbs
26g Fat
14g Fiber
Ingredients
- 1 cup pumpkin (frozen) (237 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- 1 cube vegetable bouillon
- ½ cup water (119 ml)
- ¼ cup coconut milk (59 ml)
- 1 pita, whole wheat
- ½ cup lentils, canned (96 g)
Preparing this recipe
- Preheat the oven to 425°F (220°C).
- Let the pumpkin come to room temperature. Grate the ginger.
- Heat the olive oil in a soup pan. Add the ginger and fry for 1 minute. Add the pumpkin and fry for 2 minutes while stirring. Add the curry powder and toss it through the pumpkin. Add the bouillon cube, water and coconut milk. Cook over low heat for 10 minutes.
- Puree the soup with a hand blender or a potato masher.
- Toast the pita bread in the oven for 3-5 minutes.
- Add the lentils and heat the soup for another 1 minute. Season the soup with salt, black pepper and more curry powder to taste.
- Serve the soup with the pita bread.
Requisites:
- Hand blender
Tip van FitChef
Sprinkle with fresh chopped cilantro or parsley.
