Slow-Cooker Red Lentil Pumpkin Soup

Preparation

1. Step 1

   Add the lentils, pumpkin, turmeric, paprika, coriander, red pepper, cinnamon, 1 tablespoon olive oil and 1 tablespoon salt to a 6- to 8-quart slow-cooker; top with 5 cups water and stir to combine. Cook on high for 4 hours or on low for 6 hours, until the lentils are tender. (This soup holds well on warm if you need flexibility.)

2. Step 2

   Before serving, warm 1 tablespoon olive oil in a small skillet over high heat. Add the pepitas, cumin seeds and, if the pepitas are unsalted, a pinch of salt. Cook, stirring constantly, until the pepitas are toasted and the cumin is sizzling and popping, 2 to 3 minutes. 

3. Step 3

   Scrape the seasoned pepitas onto a paper-towel lined plate. Put the skillet back over high heat and add the remaining 2 tablespoons olive oil, the red onion and a generous pinch of salt. Cook, stirring often, until the onion is browned and softened, about 8 minutes. 

4. Step 4

   Scrape the onion and its oil into the soup along with the lemon juice and stir to combine. Taste and add additional salt if necessary. 

5. Step 5

   Serve the soup in bowls and sprinkle with the toasted pepitas. The soup will thicken as it cools, so adjust the texture with additional water as necessary.