Pumpkin Soup With Lentils

Canned pumpkin isn't just for pie. This easy to make soup brings together rich pumpkin, ginger, curry, and cumin for a comforting dish, high in Vitamin A and packed with big flavor. Want to make this soup vegetarian? Simply swap vegetable broth for the chicken broth.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1  small sweet onion, cut into wedges
• 1  yellow sweet pepper, seeded and sliced
• 1⁄2 cup lentils, rinsed and well drained
• 1  tablespoon olive oil
• 2  teaspoons  grated fresh ginger
• 1  teaspoon curry powder
• 1  teaspoon ground cumin
• 26  ounces  chicken stock
• 15  ounces pumpkin puree

Directions

1. In a 4- to 5-quart Dutch oven cook onions, 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. Season to taste with salt and pepper before serving.