By CrumbCrafter
Creamy pumpkiny autumn soup
10 steps
Prep:5minCook:30min
This creamy, vegan, gluten free, filling, vitamin A bomb of a soup is just waiting to satisfy your taste buds.
It is perfect for those who are still suffering from the overabundance of zucchini and pumpkin.
Remember that soup recipes are more so just suggestions, you don't have to follow them to the T, feel free to experiment!
Updated at: Fri, 01 Nov 2024 13:01:46 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
21
High
Nutrition per serving
Calories203.8 kcal (10%)
Total Fat2.5 g (4%)
Carbs39.9 g (15%)
Sugars9.9 g (11%)
Protein8.8 g (18%)
Sodium1215.7 mg (61%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tspolive oil
296gpotatoes
with skin, diced
142gcarrots
diced
70gred lentils
washed
65gred onion
15gGarlic
208gchickpeas
canned
ginger
grated
309gzucchini
grated
398gcanned tomatoes
2 tspsalt
1 heaping tspcurry powder
1 tspgarlic powder
1 heaping tspdried basil
1 heaping tspdried oregano
1vegetable bouillon cube
689gpumpkin puree
Instructions
Step 1
Boil the carrots and potatoes in a separate pot until fork tender
Step 2
Heat a big pot and add the olive oil, followed by the onion and garlic
Step 3
When the garlic and onion soften, add chickpeas (drained), the grated knob of ginger and cook for a few minutes on medium-low heat
Step 4
Add the spices, water and lentils
Step 5
Then add the grated zucchini and the tender carrots and potatoes
Step 6
Add more water, the can of tomatoes and the bouillon cube. Cook until you're bored with the lid on on low heat. (~30min)
Step 7
Check on the soup, it has to be thick. If not, then cook on a higher heat with no lid on while stirring till it thickens.
Step 8
Wait for the soup to cool down a little bit, then blend it *throughrouly* with an immersion blender
Step 9
Add the pumpkin puree and blend a little more to incorporate it
Step 10
Enjoy it with some toasted bread or whatever you want :)
Notes
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Fresh
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Makes leftovers
