pumpkin soup


• 3 c. pumpkin puree, canned
• 2 Tbs. Colline Salernitane EVOO
• 1 c. red lentils
• 1 medium onion, diced
• 3 garlic cloves, minced
• Sel Gris Sea Salt and pepper, to taste
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp ground ginger
• 1/4 tsp. cayenne pepper
• pinch of cinnamon
• 32 FL oz. chicken stock
• chopped parsley, for garnish
• Hazelnuts, optional for garnish

Preparation: In a large Dutch oven or saucepan turn on medium heat. Drizzle in olive oil and add onions. Cook for approx. 1-2 minutes then add garlic. Mix in Lentils and stir. Add puree, spices and stir again. Lastly, mix in stock and let cook for approx. 30 minutes or so on medium to low heat. *Option—blend to create a smooth soup or leave the texture. If desired, can make half smooth and half textured. Serve with warm, crusty bread and enjoy.