SPICY PUMPKIN SOUP
1 Tbs Olive oil
1 Large Carrot, chopped
1 Large Onion, chopped
10 Cups Low-sodium chicken broth
1 Cup Lentils
1 tsp Ground cinnamon
¼ tsp Ground ginger
½ tsp Curry powder
¼ tsp Chili powder
6 Cups Pumpkin, peeled, seeded and cubed*
Minced fresh parsley
In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat. Reduce heat, partially cover and simmer for 30 - 40 minutes.
Stir in the cinnamon, ginger, curry, chili and pumpkin. Return to a boil, then reduce to low, partially cover and simmer for one hour, stirring occasionally. Salt and pepper to taste. Spoon into bowls and top with fresh parsley.
*Canned pumpkin can be substituted.