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

1. In a large soup pot, heat olive oil and sauté carrots and onions.
2. Add broth and lentils and bring to a boil over high heat.
3. Reduce heat, partially cover and simmer for 30 – 40 minutes.
4. Stir in the cinnamon, ginger, curry, chili and pumpkin.
5. Return to a boil, then reduce to low, partially cover and simmer for one hour, stirring occasionally.
6. Salt and pepper to taste.
7. Spoon into bowls and top with fresh parsley.

Servings: 6

Cooking Tips:
*Canned pumpkin can be substituted.

Nutrition Information