The combination of fresh ingredients used in this pumpkin lentil soup possibly have these benefits for health:
Antiseptic qualities,
Anti-inflammatory effects,
Help with appetite control,
Benefit Heart Health,
Loaded With Antioxidants,
Contain Cancer-Fighting Compounds,
Help Control Blood Sugar,
May Boost Bone Density,
Have Antibacterial Properties,
May Boost Digestive Health,
Enhances Cognitive Function,
May Protect Your Eyesight,
May Promote Weight Loss,
Promote Healthy Skin,
May Reduce Your Risk of Chronic Diseases,
May Boost Immunity,
Improved Brain Function and a Lower Risk of Brain Diseases,
Antimicrobial effects

I have merged the nutrients of pumpkin, pumpkins contain a wealth of antioxidants – Vitamin C, vitamin E, and beta carotene; with
Toor dal or arhar dal, a rich source of protein, carbohydrates and fibre. This humble pulse facilitates to meet our daily demands of iron and calcium; is an incredible source of folic acids, is low on glycemic index; it also contains Vitamins C, E, K and B complex along with minerals magnesium, manganese, phosphorus, potassium, sodium, zinc.

(Sources of Information: m.netmeds.com & medicalnewstoday.com)

The Recipe of Flavourful Mild-Sweet and Mild-Spicy Pumpkin and ArharDal Lentil Soup:

I combined the pumpkin lentil soup with fried dry king mackerel fish slices, along with the staple food of rice for my meal.