Autumn Orange Soup with lentils, vegan

Autumn Orange Soup with lentils, vegan
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.8
  • Total Fat: 0.4 g
  • Cholesterol: 2.4 mg
  • Sodium: 359.6 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 6.4 g

View full nutritional breakdown of Autumn Orange Soup with lentils, vegan calories by ingredient


Introduction

I love to cook with pumpkin in the fall or any time. "Orange Soup" is creamy without cream, almost fat-free, and with the lentils it provides a little protein too. Good hot or chilled. I love to cook with pumpkin in the fall or any time. "Orange Soup" is creamy without cream, almost fat-free, and with the lentils it provides a little protein too. Good hot or chilled.
Number of Servings: 12

Ingredients

    Vegetable broth, 1 900- ml carton
    3 c water
    Onion, 1 c chopped (2 small/ 1 large)
    Sweet potato, one med or 2 c diced
    Carrots, 3 1/2 c diced
    Potatoes, 2 1/2 c diced
    Pumpkin puree, 2 c
    Lentils, dry red, 1 c (rinsed)

    Fresh ground pepper to taste
    Salt or Seasoning salt to taste

    Optional seasoning: cumin, nutmeg, cardamom

Tips

May stir in a dollop of yogurt or sour cream when serving if desired. (dairy or vegan product)


Directions

Heat about 1/2 c of the broth in a large pot and use this to cook the onions until they are soft.
Add broth, water, sweet potatoes, potatoes, and carrots, along with salt and pepper.
Bring to a boil and simmer, loosely covered, until vegetables are soft enough to mash with a fork.
Add pumpkin and lentils and simmer another 20 minutes.
Puree soup with food processor or immersion blender when cooked. *Caution* Beware of hot liquid when blending, or cool somewhat first.

Serving Size: makes 12 1-cup servings