Pumpkin Lentil Soup

Name: Pumpkin Lentil Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 425 grams pumpkin; 1 teaspoon cumin; 237 milliliters frozen spinach, chopped; 2 teaspoons olive oil; 1 medium onion, chopped; 237 milliliters dried red lentils; 1 teaspoons crushed red pepper flakes; 1 teaspoon salt; 237 milliliters sun-dried tomato, soaked; 237 milliliters coconut milk (so delicious brand, unsweetened); 237 milliliters vegetable broth (made with 1 veggie bullion cube); 473 milliliters water

Pumpkin Lentil Soup is a gluten free and vegan main course. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 300 calories, 13g of protein, and 12g of fat. It will be a hit at your Autumn event. A mixture of salt, coconut milk, sun-dried tomato, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 40 minutes.