curried pumpkin lentil soup

1 tablespoon extra virgin olive oil or coconut oil
1 small onion, chopped
1 small apple, chopped
48 ounces vegetable broth
2 (15 ounce) cans pure pumpkin
2 teaspoons mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups dried red lentils (green lentils are okay too if that's what you have on hand!)
1/2 cup unsweetened coconut milk
1 tablespoon honey (or agave or maple syrup)
fresh cilantro or sliced green onions for garnish
1 tablespoon pepitas (pumpkin seeds) for garnish
plain Greek yogurt such as Chobani, for garnish (optional and will not be vegan)

Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender. Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened. Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt and/or pepitas and fresh herbs.


Serving Size: serves 6