Week 47 -- Pumpkin Pie Soup

As promised, this is the first soup from my new kitchen!  I'm limited in ingredients and cooking equipment, but I managed to pull together a holiday-appropriate yummy soup. 

This is a sweet and spicy soup.  If you'd like it a little sweeter, add an extra 1/4 cup raisins or some date paste.  It's also hearty because it's full of lentils, so it made good lunches for work.

The onions get nice and sweet, and don't forget that anytime you eat onions with grapes (raisins) you get extra nutritional power due to synergy:  https://nutritionfacts.org/video/food-synergy/

This soup was even good when eaten at my dining room folding table.  

Pumpkin Pie Soup

1 medium onion, diced
1/2 cup raisins
1 cup dry red lentils
4 cups water
1 Tbsp cinnamon
1 tsp allspice
1/2 tsp ginger
1 can (2 cups) pumpkin puree
2 Tbsp molasses
1 scant tsp apple cider vinegar

1.  Saute the onion in a little bit of water. 
2.  Add the raisins, lentils, and water.  Let simmer until lentils are soft (about 15-20 minutes). 
3.  Add the spices, pumpkin, molasses, and apple cider vinegar.  Let simmer about 5-10 more minutes to let the flavors blend.

Makes about 4 servings.