Pumpkin Soup (based on K's family recipe)

Ingredients:
1/2 medium-sized pumpkin, peeled and chopped into roughly 2-inch chunks
vegetable broth to cover
2 handfuls brown lentils
1/2 onion, chopped
2 cloves garlic
1/2 red pepper, chopped roughly
1 teaspoon cumin
salt (to taste)

Procedure:
In a large stockpot or saucepan, bring pumpkin and vegetable broth to a boil. Add lentils, cumin, and half of the onion and cook until pumpkin is tender. Put in blender or food processor and moosh up. In a small saucepan, sautee remaining onion, garlic, and red peppers until onion is translucent. Add to pureed pumpkin mixture and add broth or water to bring to desired consistency.

Serve hot with a generous tablespoonful of your homemade yogurt, which is not going to waste, especially if you add some to the cornbread you can serve on the side.

The result is not very pretty but it is savory and filling, with a nice creamy, smoky flavor.