Step 1

Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.

Step 2

Add the pumpkin purée, red lentils, broth, and curry powder. Stir to combine.

Step 3

Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.

Step 4

Taste to adjust the curry powder or salt as needed, then serve.