Creamy Pumpkin & Lentil Soup

Servings: 6

Ingredients:

• 1 can red lentils (rinsed) 

• 2 tbsp olive oil 

• 1 small pumpkin OR large butternut squash (choose whichever you prefer!) 

• 1 yellow onion (chopped) 

• 3 garlic cloves (minced) 

• 1 can full fat coconut milk 

• 2 tsp fresh ginger (minced) 

• 2 tsp red curry paste 

• 5 cups low sodium vegetable broth 

• Salt & pepper

Directions:

• Make sure your pumpkin (or butternut squash) has been scooped out, peeled, and is chopped into one inch pieces. Set aside. 

• In a large pot on medium heat, add onion and olive oil and cook until it begins to soften (about 5 minutes) 

• Add in minced garlic, ginger, and curry and stir for another couple of minutes.

• Add pumpkin (or squash), lentils, coconut milk, and vegetable broth. Stir well and then bring to a boil for about five minutes.

• Lower the heat to medium and simmer for another 40 minutes. 

• Use an immersion blender to mix everything until it's super creamy. If you don't have one, transfer to a blender and blend in batches. 

• Allow to cool and enjoy! Top with whatever you like!

Nutritional Info:

• Protein: 20g

• Fat: 12g

• Carbs: 53g

• Fibre: 11g

• Cals: 392