b'MAKES4 servings SPECIAL EQUIPMENTblender or immersion blenderCut the kabocha pumpkin into quarters and use a spoon to scoop the seeds out.Roughly chop it into 1-inch pieces. Add the chopped kabocha to the pot. Cook on a simmer for 30-40 minutes, stirring every few minutes to prevent the soup from sticking to the bottom. The lentils will start to absorb liquid and the mix willbecome thicker. When the lentils have softened and the pumpkins are beginning to melt into thesoup, turn the heat to the lowest setting and use the immersion blender to pureethe soup. Leave some small chunks of pumpkin and carrot for a rustic and hearty look.The soup will be thick with a deep color. Taste and add salt if needed. Remove the soup from the heat and let it rest for 15 minutes. You can serve rightaway or refrigerate and reheat to serve later. Serve with some whole wheat naanor crusty bread.N O T ETry to find fresh turmeric, as its so healthy in soup, juices, curry dishes, etc.This soup is very flexible and can help you use up items in your refrigerator. For example, you could add fresh spinach or kale to the soup after its blended but still hot. Or if you have broccoli, bok choy, or cauliflower, you could chop and add it after pureeing.Fall 57'