Copyright John Paul Urizar
www.johnpaulurizar.com.au
Most cafes during winter sell pumpkin soup and while it's a real crowd pleaser it's often made with cream, boosting its saturated fat and energy content. In place of cream I've used buttermilk, with infinitely less fat, to give it a creamy taste, and which, unlike yoghurt, won't separate with heat.
Cut the pumpkin into large chunks and add to a stockpot. Rinse the lentils and add them to the pumpkin with the ginger and orange zest. Add the stock and over a medium heat bring the soup to the boil.
Reduce to simmer and cook until the lentils and pumpkin are both cooked (approx 30 minutes). Remove from the heat and transfer the ingredients to a food processor and process until smooth. Stir through the buttermilk top with chopped coriander and serve.
Note: Pumpkin is a great source of betacarotene and Vitamin A. On paper it has a high GI but because it's comprised of mainly water, and very little carbohydrate it can be enjoyed by everyone - even those concerned with high blood sugar levels.
Makes 4 servings (serve = 1 bowl)
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 898 kj |
| Calories | 215 kcal |
| Fat | 3.1 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 28.5 g |
| Total Protein | 15.2 g |
| Fibre | 6.3 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
