Hearty-Spicy Pumpkin vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the soup base:2 large carrots1 large parsley root 1 medium onion 2 stalks celery2 medium potatoes 1 sweet potato3 medium dried bayleaves3 tbsp dried vegetable soup spices (or use vegetable broth instead of water)ground ginger, ground sweet red pepper (Hungarian), chili flakes, salt to taste-----------------------------------------------------------------------------200 g red lentils (dried)5 cup, mashed pumpkin, oven baked Serve with pumpkin oil and freshly chopped parsley leaves
Preparation:
Chop the ingredients (exc. red lentils and pumpkin) to similar sized cubes (the smaller you chop the sooner it cooks; ideal size: 2 cmx2cm cubes). Add all into a large pot and add water (or vegetable broth) to cover. Add the spices and bring in to a boil. Cook until all veggies are cooked. Add the red lentils and cook for 7-10 more minutes till everything is a little overkooked and soft.
Take out the vegetables from the pot (leave the broth) and process in a food processor until smooth. (The recipe is for a big family, so you might need several turn in the food processor.) Also use the food processor with the pumpkin. Add the mashed pumkin and vegetables to the broth, stir well and bring it to boil. If necessary, adjust the seasoning.
Serve with pumpkin oil and freshly chopped parsley leaves. Bon Appétit!
Serving Size: makes 8-10 soup cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANSPARKLE.
Chop the ingredients (exc. red lentils and pumpkin) to similar sized cubes (the smaller you chop the sooner it cooks; ideal size: 2 cmx2cm cubes). Add all into a large pot and add water (or vegetable broth) to cover. Add the spices and bring in to a boil. Cook until all veggies are cooked. Add the red lentils and cook for 7-10 more minutes till everything is a little overkooked and soft.
Take out the vegetables from the pot (leave the broth) and process in a food processor until smooth. (The recipe is for a big family, so you might need several turn in the food processor.) Also use the food processor with the pumpkin. Add the mashed pumkin and vegetables to the broth, stir well and bring it to boil. If necessary, adjust the seasoning.
Serve with pumpkin oil and freshly chopped parsley leaves. Bon Appétit!
Serving Size: makes 8-10 soup cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANSPARKLE.
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 255.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.5 g
- Protein: 9.1 g
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