Red Lentil and Pumpkin Soup

No cake today. Something rare is occuring and I'm bloggin' some savoury deliciousness. Perfect for autumn, you can use fresh pumpkin puree when in season or use tinned any time of year!

Ingredients:
1/2 onion, chopped
2 cloves garlic, crushed
3 1/2 cups vegetable stock
1 cup dried small red lentils
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp paprika
1/2 red chilli, finely chopped
salt and pepper to taste
1 cup water
3/4 cup pumpkin puree (fresh or canned)
2 inch fresh ginger, peeled and minced

To Make:

• Heat a medium pot over medium-high heat. 
• Add oil to pan; swirl to coat once hot. 
• Add onion and garlic to pan and sweat for about 4 minutes. 
• Stir in 3 cups of stock, lentils, the chilli, cumin, cinnamon and paprika.
• Bring to a boil. 
• Cover, reduce heat and simmer 10 minutes or until lentils are tender. 
• Place the lentil mixture in a blender or blend with an immersion or stick blender. Remove centre piece of blender lid (to allow steam to escape) 
• Place a clean towel over opening in blender lid (to avoid splatters). 
• Blend until smooth. 
• Return lentil mixture to pan over medium heat. 
• Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan.

• Cook for 3 minutes or until thoroughly heated. 
• Stir in ginger and add seasoning to taste.