Curried red lentil and pumpkin soup
3 medium clove(s), minced
1 Tbsp, fresh, grated, peeled
Fat free reduced sodium vegetable broth
15 oz, 1 can (not pie filling)
Reduced fat coconut milk
14 fl oz, 1 can
1 cup(s), red variety, picked over and rinsed
Thai curry paste
1 Tbsp, red, or more to taste
2 medium, thinly sliced
Fresh lime juice
Plain lowfat Greek yogurt
2 Tbsp, chopped
- Heat oil in Dutch oven over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds.
- Add broth, pumpkin, coconut milk, lentils, and curry paste. Increase heat to high and bring to boil. Reduce heat and simmer, covered, until lentils are tender, about 20 minutes. Stir in scallions and lime juice.
- Ladle soup evenly into 4 bowls, top evenly with yogurt, and sprinkle with cilantro.
- Serving size: 1¾ cups soup and 1 tablespoon yogurt