Roasted Pumpkin And Lentil Soup With Chorizo

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   1. Preheat oven to 400 degrees F. Line a baking sheet with tin foil.

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   2. Cut pumpkin in half and remove seeds and stringy insides. Slice into 2-inch wide crescents.

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   3. Spread butter, maple syrup, and cinnamon sugar over the foil on the baking sheet. Rub the pumpkin on both sides in the butter mixture. Arrange in a single layer and bake 20-30 minutes, turning them over halfway through cooking time. When they're cooked, remove and discard skin and chop pumpkin.

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   4. Heat the oil in a Dutch oven over medium heat. Add the chorizo and cook thoroughly. Remove to a separate bowl with a slotted spoon.

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   5. Add the onions, garlic, and ginger to the pan. Season with salt, pepper, allspice, cinnamon, nutmeg, and ground cloves. Allow to cook until soft, about 10 minutes.

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   6. Add pumpkin, then lentils, then stock. Bring to a boil, then turn heat down to low and simmer until lentil are tender, about 30 minutes (may take more or less time depending on the type of lentils used).

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   7. Puree using an immersion blender. Serve immediately (just don't burn your tongue!).

* Per serving · 4 servings · Values may vary.

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