Creamy Spiced Pumpkin Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spiced Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Pumpkin Soup

A silky, comforting pumpkin soup infused with warm spices and enriched with creamy nonfat Greek yogurt and hearty red lentils. This vibrant bowl bursts with aromatic ginger, garlic, and a medley of spices that perfectly complement the natural sweetness of pumpkin. It's both nourishing and satisfying, ideal for a wholesome dinner.

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NUTRITION

440kcal
Protein
37.4g
Fat
5.2g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Pumpkin Puree

2 cups Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cooked Red Lentils

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

Spices to taste (Cinnamon, Nutmeg, Cumin, Black Pepper, Salt)

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Add the pumpkin puree and chicken broth to the pot, stirring until combined. Bring the mixture to a simmer.

  • 4

    Mix in the cooked red lentils and your spices (a pinch of cinnamon, nutmeg, cumin, black pepper, and salt) to taste. Let the soup simmer for 5-7 minutes to blend the flavors.

  • 5

    Slowly stir in the nonfat Greek yogurt, ensuring it is well incorporated to create a creamy texture. Avoid boiling the soup once the yogurt is added to prevent curdling.

  • 6

    Taste and adjust seasonings if needed. Serve warm and enjoy this nourishing, aromatic bowl of creamy spiced pumpkin soup.

Creamy Spiced Pumpkin Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spiced Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Pumpkin Soup

A silky, comforting pumpkin soup infused with warm spices and enriched with creamy nonfat Greek yogurt and hearty red lentils. This vibrant bowl bursts with aromatic ginger, garlic, and a medley of spices that perfectly complement the natural sweetness of pumpkin. It's both nourishing and satisfying, ideal for a wholesome dinner.

NUTRITION

440kcal
Protein
37.4g
Fat
5.2g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Pumpkin Puree

2 cups Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cooked Red Lentils

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

Spices to taste (Cinnamon, Nutmeg, Cumin, Black Pepper, Salt)

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Add the pumpkin puree and chicken broth to the pot, stirring until combined. Bring the mixture to a simmer.

  • 4

    Mix in the cooked red lentils and your spices (a pinch of cinnamon, nutmeg, cumin, black pepper, and salt) to taste. Let the soup simmer for 5-7 minutes to blend the flavors.

  • 5

    Slowly stir in the nonfat Greek yogurt, ensuring it is well incorporated to create a creamy texture. Avoid boiling the soup once the yogurt is added to prevent curdling.

  • 6

    Taste and adjust seasonings if needed. Serve warm and enjoy this nourishing, aromatic bowl of creamy spiced pumpkin soup.