Whole 30 Curried Pumpkin Lentil Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
¼ tsp cayenne pepper
1 can (15 oz) pumpkin purée
1 cup red lentils, rinsed
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium vegetable broth
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1–2 tbsp pumpkin seeds (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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