Red Lentil-Pumpkin Soup

Red Lentil-Pumpkin Soup

Ingredients:
oil, canola
onions, raw
spices, garlic powder
soup, vegetable broth, ready to serve
lentils, raw
spices, cumin seed
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
pumpkin, raw
spices, ginger, ground
lemon juice, raw
yogurt, greek, plain, nonfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed

Directions:
1.
Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Add onion and garlic to pan; saute 4 minutes.
Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Place the lentil mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return lentil mixture to pan over medium heat.
Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
Stir in ginger and lemon juice.
Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.