Pumpkin puree and light coconut milk add thickness and creaminess to this complex, perfect-for-winter stew. Serve with warm whole-wheat pita or naan bread.

SERVES 6 (MAKES 8 CUPS)

INGREDIENTS

• 1 tablespoon safflower oil
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped red onion
• 3/4 cup minced celery or leek
• 1/2 cup very thinly sliced peeled carrot
• 1 heaping tablespoon minced jalapeño
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 (15-ounce) can unsweetened pumpkin puree (about 1 1/2 cups)
• 1 1/2 cups raw red lentils
• 1 1/4 teaspoons coarse kosher salt
• 4 grinds black pepper
• 1 quart low-sodium vegetable stock
• 1 (13.5-ounce) can light coconut milk, well shaken
• 3 tablespoons fresh, strained lime juice
• 1/3 cup finely chopped fresh cilantro leaves, plus another 1/4 cup for garnish
• 2 tablespoons agave nectar

INSTRUCTIONS

1. Heat the safflower oil in a medium saucepan over medium heat.
2. Add the red bell pepper, red onion, celery or leek, thinly sliced carrot, jalapeño, garlic, and ginger to the saucepan. Sauté the vegetables until they are tender, about 15 minutes.
3. Stir in the pumpkin puree and raw red lentils, and cook for 1 minute.
4. Add the coarse kosher salt, black pepper, low-sodium vegetable stock, light coconut milk, and fresh lime juice. Bring the soup to a boil over medium-high heat.
5. Once the soup is boiling, reduce the heat to medium low, cover the saucepan and simmer for about 35 minutes or until the lentils are tender.
6. Stir in 1/3 cup of the finely chopped cilantro and the agave nectar.
7. Ladle the soup into bowls and garnish with the remaining 1/4 cup of finely chopped cilantro.

Enjoy your delicious vegan pumpkin and lentil soup!