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Photo of Curried Red Lentil & Pumpkin Soup by WW

Curried Red Lentil & Pumpkin Soup

6
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Canola oil

1 tsp(s)

Garlic

3 clove(s), large, minced

Ginger root

1 tbsp(s), fresh, grated, peeled

Fat free reduced sodium vegetable broth

4 cup(s)

Canned pumpkin

15 oz, (1 can), puréed

Canned 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(s), red, or more to taste

Uncooked scallions

2 medium, thinly sliced

Fresh lime juice

1 tbsp(s)

Plain lowfat Greek yogurt

4 tbsp(s)

Cilantro

2 tbsp(s), chopped

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 tablespoon yogurt

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