Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water/broth for water saute 1 large onion, diced 4 – 6 cloves garlic, minced 1 – 2 teaspoons fresh thyme, chopped generous pinch of red pepper flakes 4 – 5 lb. baking pumpkin, skin peeled, seeds removed and cubed 1 cup dried red lentils 6 cups broth or water (or combo) salt & pepper, to taste 1/4 cup chopped parsley, to garnish pepitas, to garnish

Preparation

• Instructions Saute: In a large dutch oven or pot, heat oil/water over medium heat, add onion and garlic, saute for 5 minutes. Add the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute more until fragrant. Add remaining ingredients: Add the pumpkin, red lentils and liquids, bring to a boil, cover, to low and simmer at a gentle boil for 20 minutes. Soup is ready when pumpkin is fork tender and lentils are soft. Puree: Remove soup from heat, let cool a few minutes. Using an immersion blender (or stand blender), puree the soup to desired consistency. Feel free to leave it a little chunky! Stir in the fresh parsley or use it as a garnish when serving. Serve: Spoon into serving bowls and top pumpkin seeds, red pepper flakes, pepper and more fresh parsley. Enjoy your soup with a chunk of homemade Artisan Bread or Vegan Naan Bread for soaking up the juices. For gluten free, try this easy Socca flatbread made with chickpea flour. Serves 4 – 6 Store: Leftovers can be kept in the refrigerator, in a covered container, for 5 – 6 days. To store longer, freeze portions in freezer safe containers or baggies for up to 2 – 3 months. Let thaw before heating. Reheat: Warm the soup on the stovetop over low heat until warmed through or warm in the microwave at 30 second intervals, stopping to stir each time.