pumpkin & lentil soup recipe
Macronutrient balanced recipe for pumpkin & lentil soup. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Slow cooker
- Saucepan
- Stove
- Blender
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 900gm butternut pumpkin roughly cubed, skin and seeds removed
- 1 large carrot, cut into large pieces
- 1 clove garlic
- 1 onion, skin removed and roughly diced
- 1 cup red lentils
- 4 cups vegetable or chicken stock, msg free
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- salt and pepper to season
- 1/2 cup coconut cream
- extra virgin olive oil to drizzle
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