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“Canned pumpkin isn't just for pie. This easy to make soup brings together rich pumpkin, ginger, curry, and cumin for a comforting dish, high in Vitamin A and packed with big flavor. Want to make this soup vegetarian? Simply swap vegetable broth for the chicken broth.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4- to 5-quart Dutch oven cook onions, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling reduce heat to medium-low. Simmer, covered for 25 minutes or until lentils are tender. Season to taste with salt and pepper before serving.

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