Pumpkin and Lentil Soup

Ingredients

• 3 Cups of Pumpkin Puree, canned is fine
• 2 Tablespoons of Extra Virgin Olive Oil
• 1 Cup of Red Lentils
• 1 medium onion, diced
• 3 garlic cloves, minced
• Salt & Pepper, to taste
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of ground ginger
• ¼ teaspoon of cayenne pepper
• pinch of cinnamon
• 32 FL oz. of Chicken Stock
• Chopped Parsley, for garnish
• Hazelnuts, optional for garnish

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