Ingredients

1 tablespoon coconut oil

1 large onion, diced

2 large carrots, diced

4 cloves garlic, minced

1 teaspoon ginger, minced

1 tablespoon curry powder

½ teaspoon Kashmiri chili powder

2 cups pumpkin purée

1 cup green or brown lentils, rinsed and sorted through for debris

4 cups broth

1 can light coconut milk

1 teaspoon fine sea salt

Pumpkin seeds, for topping

Chives, finely chopped for topping  

Directions

1. In a Dutch oven, heat the coconut oil over medium heat. Cook the onion and carrots until softened, about 5-10 minutes. Add the garlic, ginger, curry powder, and Kashmiri chili powder and cook an additional 1-2 minutes until fragrant.

2. Add the pumpkin purée, lentils, broth, and coconut milk. Increase heat to high and as soon as it comes to a boil, reduce heat to low and cook for 30 minutes uncovered.

3. To serve, ladle a helping of soup into a bowl and top with pumpkin seeds and chives.