Red Lentil-Pumpkin Soup

Ingredients

• 0.8 cup pumpkin puree canned
• 2 teaspoons canola oil 
• 0.3 cup corn kernels unsalted toasted
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 1 teaspoon garlic minced
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 3 tablespoons yogurt plain low-fat
• 1 cup onion chopped
• 1 cup lentils dried red
• 0.3 teaspoon salt 
• 3.5 cups vegetable stock organic divided
• 1 cup water 

Equipment

• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and garlic to pan; saut 4 minutes. Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
4. Place the lentil mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return lentil mixture to pan over medium heat.
7. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.