This recipe uses fresh pumpkin. Try adding lemon juice before serving to brighten the flavor without adding salt. Save the pumpkin seeds – they are yummy roasted!

Serves 8

Ingredients

1 small pumpkin* (approximately 2 pounds)

1 tablespoon canola or olive oil

1 large onion,* chopped

2 large carrots,* chopped

5 cloves garlic,* crushed

1 tablespoon curry powder

1-3 tablespoons water, as needed

1 cup dry red lentils*

1 (28-ounce) can diced tomatoes*

2 cups vegetable broth

Instructions

Roast whole pumpkin at 350^oF directly on oven rack for 25 to 30 minutes. Let cool before peeling, removing seeds, and chopping into small cubes.

Heat oil in a large pot over medium-high heat. Add onion, carrots, garlic and curry powder. Sauté until vegetables are soft, adding water one tablespoon at a time as needed to prevent sticking.

Add lentils, tomatoes, and broth. Bring to a boil, then simmer on medium-low for about 15 minutes.

Add pumpkin and simmer for another 15 minutes.

Serve.