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    You are in: Home / Recipes / Curried Lentil and Pumpkin (Squash) Soup Recipe
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    Curried Lentil and Pumpkin (Squash) Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rhiannon and Matt's Note:

    Pumpkin & curry is always a perfect match. Source: Super Food Ideas magazine - June 2003

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large heavy-based saucepan over medium heat.
    2. 2
      Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
    3. 3
      Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil.
    4. 4
      Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
    5. 5
      Serve immediately, topped with a dollop of natural yoghurt if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Curried Lentil and Pumpkin (Squash) Soup

    Serving Size: 1 (599 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.7
     
    Calories from Fat 42
    58%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 23.3 mg
    0%
    Total Carbohydrate 98.0 g
    32%
    Dietary Fiber 31.4 g
    125%
    Sugars 12.3 g
    49%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    vegetable stock

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