Pumpkin Lentil Soup - cooking recipe

Ingredients

1 cup dried red lentils
1 (15 ounce) can pumpkin
1 cup frozen spinach, chopped
1 medium onion, chopped
1 cup sun-dried tomato, soaked
2 cups water
1 cup vegetable broth (made with 1 veggie bullion cube)
1 cup coconut milk (So Delicious brand, unsweetened)
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons olive oil

Preparation

Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.