Pumpkin Soup with Lentils

By angielaine

I wanted this to be a little more broth-y and it may have been only I forgot to cover the pot to simmer. Tobin enjoyed but we both agreed it would be a flavor that we would get sick of after too many left overs.

Ingredients

• 1 small sweet onion, cut into wedges
• 1 yellow sweet pepper, seeded and sliced
• 1/2 cup yellow lentils or lentils, rinsed and well drained
• 1 tablespoon olive oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 26 ounce box chicken stock
• 1 15 ounce can pumpkin
• Salt and ground black pepper
• Freshly grated nutmeg (optional)
• Snipped fresh flat-leaf Italian parsley (optional)

Preparation

Step 1

1. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
2. To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.