Curried Red Lentil and Pumpkin Soup

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 1 Tbsp grated fresh ginger
• 15 oz. can pumpkin purée
• 1 cup dry red lentils
• 6 cups vegetable or chicken broth
• 1 Tbsp curry powder, or to taste

Directions

1. Chop the onion into dice, finely mince the garlic, and grate the ginger on the small holes of a cheese grater. Warm the olive oil in a large pot over medium heat, then cook the onion, garlic, and ginger until the onion turns soft and translucent.
2. Add the pumpkin purée, red lentils, broth, and curry powder to the pot, and stir everything together.
3. Cover the pot, increase the heat to medium-high, and bring the soup to a boil. When it starts boiling, reduce the heat and let it gently simmer on low for 20 minutes, stirring now and then.
4. At 20 minutes, the lentils should be tender and the soup should have thickened a bit. Taste, add more curry powder or salt if needed, and serve.