Curried Pumpkin Lentil Soup

Curried Pumpkin Lentil Soup

Serves 6

1 tablespoon extra virgin olive oil or coconut oil

1 small onion, chopped

1 small apple, chopped

48 ounces vegetable broth

2 (15 ounce) cans pure pumpkin

2 teaspoons mild curry powder (can add more to taste)

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 1/2 cups dried red lentils (green lentils are okay too if that's what you have on hand!)

1/2 cup unsweetened coconut milk

1 tablespoon honey (or agave or maple syrup) 

fresh cilantro or sliced green onions for garnish

1 tablespoon pepitas (pumpkin seeds) for garnish

plain Greek yogurt such as Chobani, for garnish (optional and will not be vegan)

Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender. Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened. Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt and/or pepitas.