Pumpkin Soup

We cooked up the Pumpkin Soup and it was delicious! Although we included more lentils than the recipe called for and I would not recommend doing that. Below is the recipe that we tried from Better Homes and Gardens! I hope you all try it and enjoy!

Ingredients:
1 Small sweet onion, cut into wedges
1 Yellow sweet pepper, seeded and sliced
1/2 Cup Lentils, rinsed and well drained
1 Tbsp. Olive Oil
2 tsp. Grated fresh ginger
1 tsp. Curry Powder
1 tsp. Ground Cumin
1 26-oz box of chicken stock
1 15-oz can pumpkin puree

In a 4 to 5 quart Dutch oven cook onion, 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.