Appetizers / Soups / Salads

Slow Cooker Pumpkin, Lentil and Orange Soup takes 30 minutes to prepare.

Slow Cooker Pumpkin, Lentil and Orange Soup takes 240 minutes to cook.

Slow Cooker Pumpkin, Lentil and Orange Soup makes 6 servings.

The ingredients for Slow Cooker Pumpkin, Lentil and Orange Soup are:

4 cups pumpkin, diced
0.5 cup red lentils, rinsed
1.5 small onions, finely chopped
0.66 cup freshly squeezed orange juice
20g. Vegeta vegetable stock powder
10g. minced garlic
10g. minced ginger
1 litre tap water
25g. Korma curry paste (mild)
400ml. light coconut cream

Here is how you make Slow Cooker Pumpkin, Lentil and Orange Soup:

1.Add all ingredients to slow cooker, other than the coconut cream.2. Turn slow cooker to HIGH setting, give everything a good stir, cover, and return to stir again each 30 minutes or so to stop lentils sticking to bottom and sides of crockpot.3. When lentils and onions are soft and pumpkin is beginning to fall apart, blend with either a stick blender or push through sieve with back of a wooden spoon for a smooth texture, or if you prefer it in its more rustic form, leave it as is. 4. Return to crockpot again, stir through the can of coconut cream, adjust seasonings to taste, and allow time for the soup to reheat.. Serving Size: Six filling serves, specially if served with a warm bread roll or fresh baked bread.Number of Servings: 6Recipe submitted by SparkPeople user MONTROSE28.

The nutritional information for Slow Cooker Pumpkin, Lentil and Orange Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 201.0

• Total Fat: 12.2 g
• Cholesterol: 0.0 mg
• Sodium: 918.5 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.7 g
• Protein: 5.2 g