Per serve (300g)
104 Cal (437kj)
2 onions sliced
4 cups liquid chicken stock OR 4tsp powdered stock with 1L water
1 tbsp curry powder
1kg pumpkin, diced
2/3 cup red lentils, washed
½ cup skim milk
Prepare ingredients and place together into a large saucepan (all except the milk). Bring to the boil and simmer until the pumpkin is soft and the lentils are cooked, this will take approximately 40mins. Once cooked, remove from heat and set aside to cool.
For those using this for POST WEIGHT LOSS SURGERY, Liquid Stage place all ingredients into the blender until thin and runny in consistency, if you are onto the next stage, Puree Stage you can mash by hand, this will leave a thicker texture. For general weight loss or management you can have this any way you wish. Once you have decided on the texture you wish to blend the soup to, return soup to pan, add milk and reheat.
To add extra protein add 25g of skim milk powder to the ½ cup skim milk, this will add an extra 9 grams of protein and 50 calories.