Roasted Pumpkin Lentil Soup with Pomegranate Molasses

2 teaspoons olive oil

1 small-medium onion, diced

3 garlic cloves, minced

1/2 cup split red lentils, sorted and washed

1 teaspoon cumin seed, toasted and ground

1 teaspoon coriander seed, toasted and ground

1/8 - 1/4 teaspoon cayenne pepper, to taste

1 liter vegetable broth

2/3 cup mashed roasted pumpkin

1 large roasted bell pepper, chopped

1 tablespoon lemon juice

handful of chopped cilantro

pomegranate molasses, for serving

Heat oil in 3-liter pot and saute onion until just beginning to turn golden. Add garlic and cook one minute. Add lentils, cumin, coriander, cayenne and broth. Simmer until lentils are soft and broken down, about 15 minutes.

Add pumpkin and bell peppers and heat through, mixing well to incorporate the pumpkin. Stir in lemon juice and cilantro. Adjust flavors if needed.  The soup thickens upon standing and can be thinned, if desired, with a small amount of water or broth.

When serving, drizzle a half to full teaspoon of pomegranate molasses over each bowl of soup. Pomegranate juice reduced to a syrupy consistency may be used in place of the pomegranate molasses.

This recipes makes enough for 4 servings.