share on

Pumpkin lentil soup





1 cup


70 oz


to taste

Greek lowfat yogurt

30 oz


1 half wedge

Extra virgin olive oil

2 spoons

Ginger powder

to taste

Sweet paprika

to taste

Vegetable broth

3 cups

single courses from Italy

Pumpkin lentil soup

Pumpkin lentil soup

vegetarian high in fiber source of B vitamins high in iron high in potassium high in magnesium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin lentil soup

A tasty recipe that will also please the little ones!

Pumpkin lentil soup step 1

step 1

Cook the lentils with a little broth (about two cups), slicing the pumpkin and fry it in a saucepan with oil and half a clove of garlic.

Pumpkin lentil soup step 2

step 2

Add to the pumpkin casserole a bowl of broth and let it bake until it will be very soft. When it's ready to whip in a mixer with chopped chives, spices and yogurt.

Pumpkin lentil soup step 3

step 3

When the lentils are ready, or when the broth has dried enough, add the pumpkin cream. I recommend to serve with a small chive decoration.

Loading pic