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Rustic Carrot, Pumpkin & Lentil Soup

Rustic Carrot, Pumpkin & Lentil Soup Recipe

I found this recipe on another website, but can't remember where. It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Cuisine Vegetarian
Servings 8
Calories 102.9 kcal

Ingredients
  

  • 1 onion, chopped
  • 1 cup red lentil, rinsed
  • 1/2 pumpkin, butter cup
  • 4 carrots, sliced thinly
  • 1 celery rib, chopped
  • 1 teaspoon ginger
  • 1 teaspoon garlic, minced
  • 1 1/2 liters vegetable stock, gluten free
  • salt and pepper, to taste

Instructions
 

  • 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.

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Nutrition

Serving: 73gCalories: 102.9kcalCarbohydrates: 18.8gProtein: 6.5gFat: 0.6gSaturated Fat: 0.1gSodium: 27.4mgFiber: 3.8gSugar: 2.1g
Keyword < 4 Hours, Free Of..., Vegetable
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