- 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.