- 1 Tbs Olive oil
- 1 Large Carrot, chopped
- 1 Large Onion, chopped
- 10 Cups Low-sodium chicken broth
- 1 Cup Lentils
- 1 tsp Ground cinnamon
- ¼ tsp Ground ginger
- ½ tsp Curry powder
- ¼ tsp Chili powder
- 6 Cups Pumpkin*, peeled, seeded and cubed
- Minced fresh parsley
In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat.
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Reduce heat, partially cover and simmer for 30 – 40 minutes. Stir in the cinnamon, ginger, curry, chili and pumpkin. Return to a boil, then reduce to low, partially cover and simmer for one hour, stirring occasionally.
Salt and pepper to taste. Spoon into bowls and top with fresh parsley.
Servings: 6
Nutrition Facts
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 239.34 | ||
| Calories From Fat (10%) | 24.55 | ||
| Calories From Protein (31%) | 75.27 | ||
| Calories From Carbs (58%) | 139.52 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 2.81g | 4% | ||
| Saturated Fat 1.15g | 6% | ||
| Monounsaturated Fat 2.85g | |||
| Polyunsaturated Fat 0.94g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 0.00mg | 0% | ||
| Sodium 137.26mg | 6% | ||
| Potassium 1128.85mg | 32% | ||
| Carbohydrates 34.59g | 12% | ||
| Dietary Fiber 11.42g | 46% | ||
| Sugar 4.82g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 23.18g | |||
| Protein 18.63g | 37% | ||
| Vitamin A 10455.52IU | 209% | ||
| Vitamin C 20.92mg | 35% | ||
| Calcium 77.48mg | 8% | ||
| Iron 5.25mg | 29% | ||
| Vitamin E 1.85IU | 18% | ||
| Thiamin 0.23mg | 16% | ||
| Riboflavin 0.22mg | 13% | ||
| Niacin 7.23mg | 36% | ||
| Vitamin B6 0.34mg | 17% | ||
| Folate 170.94µg | 43% | ||
| Vitamin B12 0.40µg | 7% | ||
| Pantothenic Acid 1.01mg | 10% | ||
| Phosphorus 329.93mg | 33% | ||
| Magnesium 58.86mg | 15% | ||
| Zinc 2.06mg | 14% | ||
| Copper 0.64mg | 32% | ||
| Manganese 0.73mg | 36% | ||
| Selenium 3.13µg | 4% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 526.74g | |||
Cooking Tip: *Canned pumpkin can be substituted.
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
