Pureed lentils give this Indian inspired soup a thick texture. This soup is so quick and easy to make!
|15||oz||Can lentils (drained)|
|1||yellow onion (diced and sauteed)|
|1 1⁄2||t||yellow curry powder|
|1⁄2||t||salt (more to taste)|
|1⁄4||c||raw pepitas (optional)|
Saute yellow onion 8 minutes on medium or until transluscent. Place in blender with 8oz of stock and puree. Add drained lentils to the blender and pulse until combined, but not quite smooth. Transfer mixture to soup pot on medium high. Add additional stock, pumpkin and coconut milk and whisk until well combined. Add spices/honey and bring to a simmer. Simmer low for 20 minutes. Serve topped with a tablespoon of raw pepitas.