Pumpkin Lentil Soup

Yesterday, it was raining, snowing, and hailing in Brooklyn. After 7+ hours on the bus, it was still raining (and cold) in Washington. Time for soup!

Also, well, it doesn't photograph that well:

Pumpkin Lentil Soup

1 large onion, diced very small
1 cup red lentils
1 can (the large, 29 oz kind) cooked pureed pumpkin
8 cups water
3 tbsp soy sauce (or use broth instead of water, and omit soy sauce)
Leftover diced cooked vegetables, about one cup (i.e., carrots, parsnips, sweet potato)
3 tbsp cumin
1.5 tbsp cinnamon
five dashes hot red pepper flakes
1 tsp black pepper
2 tbsp olive oil

In the bottom of a large pot, cook the onions in the oil until translucent, about 5 minutes. Add the spices, stir well, and cook until fragrant, about 1 minute. Add the pumpkin and other vegetables, the lentils, and the water. Bring to a boil, stirring occasionally, then turn the heat down and simmer, covered, until the lentils are cooked, a little more than half an hour.

Excellent garnishes would include chopped cilantro, chopped parsley, or plain yogurt.

Serves at least 6.