Pumpkin Soup With Red Lentils And Kaffir Lime

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In Erika's Kitchen


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1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 Tbsp Thai yellow curry paste

2 cups red lentils, rinsed

3 cups pumpkin puree (canned is fine)

1 14-ounce can coconut milk

4 cups water or vegetable broth

1/4 cup fresh lime juice

zest of 1 kaffir lime (substitute regular lime)

salt to taste

toasted pumpkin seeds, for garnish (optional)

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