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Curried Red Lentil and Pumpkin Soup

Curried Red Lentil and Pumpkin Soup

6
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Fresh ginger and garlic, spicy Thai curry paste, creamy coconut milk, sweet pumpkin... Let no one accuse this soup of skimping on flavor. Another reason to ladle up a bowl: Protein- and fiber-packed lentils make it a filling vegetarian meal. Go ahead and prep a double batch—leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Ingredients

Canola oil

1 tsp

Garlic

3 clove(s), finely chopped

Fresh ginger

1 Tbsp, finely grated, peeled

Low sodium vegetable broth

4 cup(s)

Canned pumpkin puree

15 oz, 1 can (not pie filling)

Reduced fat coconut milk

14 fl oz, 1 can

Dry lentils

1 cup(s), red variety, picked over and rinsed

Thai curry paste

1 Tbsp, red

Scallions

2 medium, thinly sliced

Fresh lime juice

1 Tbsp

Plain low fat Greek yogurt

4 Tbsp

Cilantro

2 Tbsp

Instructions

  1. In a large heavy-bottom pot or Dutch oven, heat the oil over medium. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring constantly.
  2. Add the stock, pumpkin, coconut milk, lentils, and curry paste. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 20 minutes. Stir in the scallions and lime juice.
  3. Divide the soup among 4 bowls. Top with the yogurt and sprinkle with the cilantro.
  4. Serving size: 1¾ cups soup and 1 tbsp yogurt

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