This curried soup smells delicious while it's cooking and tastes so good. Served over rice or spinach, it's a satisfying dinner when the weather turns cool. It can be made on the stove top or in a crock-pot.
Chop one large onion and mince 2-3 cloves of garlic. Saute in large soup pot until translucent. Adding water or veggie broth if necessary to prevent sticking.
Stir in pumpkin puree, carrots, red lentils and spices. Mix well to combine.
Pour in 8 cups of vegetable broth and stir well.
Bring to boil, then turn burner down and simmer for 20-30 minutes until the lentils are soft. Stir occasionally to keep lentils from sticking.
Add coconut milk or almond milk (see notes)
Ladle over rice. Sprinkle with raw pepitas and serve with bread.
This soup is thicker and even more delicious the next day served over a bed of fresh spinach.
This recipe can also be made in a crock-pot. Combine all ingredients and cook at a low setting for 6 hours. Add milk right before you serve the soup.
For a lower-fat version use 1 1/2 cups almond milk and 1 tsp. coconut extract in place of the coconut milk.
Red lentils are a curious thing.