Pureed Pumpkin and Lentil Soup With Orange Juice

• 1 cup dried lentils
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 12 teaspoon cinnamon
• 1 teaspoon honey
• 1 carrot, sliced
• 1 celery rib, diced
• 8 cups vegetable stock
• 12 teaspoon dried dill
• 1 orange, zest of
• 12 cup orange juice
• 1 cup cooked pumpkin
• 1 cup sour cream
• fresh dill (for garnish) or fresh parsley, chopped (for garnish)

1. In a medium bowl, soak the lentils for 15 minutes.
2. Drain.
3. In a soup pot, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2-3 minutes.
4. Stir in cinnamon and honey.
5. Add carrot, celery and broth.
6. Cover and bring to a rolling boil.
7. Add lentils, dill and orange zest.
8. Lower heat to medium.
9. Cook and cover until lentils are tender, 40-50 minutes.
10. Stir in squash and orange juice.
11. Simmer for 10 minutes.
12. To serve, ladle soup into bowls, sprinkle with dill or parsley and serve with sour cream on the side.

dried lentils, vegetable oil, onions, cinnamon, honey, carrot, celery, vegetable stock, dill, orange, orange juice, pumpkin, sour cream, dill

Taken from www.food.com/recipe/pureed-pumpkin-and-lentil-soup-with-orange-juice-205837 (may not work)