1small pie pumpkinpeeled, deseeded, and cut in chunks (about 3 cups)
2tablespoonsolive or canola oil
1medium sweet onionchopped
1garlic cloveminced
12-inchpiece of fresh gingerpeeled and grated (about 1 tablespoon)
1teaspoonground nutmeg
1teaspoondried mint leaves
1teaspooncumin
1teaspoonturmeric
1teaspooncurry
¼teaspoonblack pepper
1 ½teaspoonsalt
1large potatopeeled and diced
2cupsred lentils
6cupswater
Instructions
In a large Dutch Oven or soup pot, heat the oil and sauté the onions until they are translucent.
Add the ginger and garlic and sauté for about 30 seconds.
Add the nutmeg, mint, cumin, turmeric and curry, and stir.
Add the water, pumpkin, and potato and bring the soup to a boil. Reduce the heat when it boils to medium and continue to cook about 10 minutes until the pumpkin is almost done.
Add the lentils and cook for another 10 minutes until the lentils, pumpkin, and potatoes are soft.
Use an immersion blender to blend the soup until it is smooth.