Slow Cooker Autumn Lentil Pumpkin Soup with Pepitas

 Ingredients:

1 1/2 Lentils, rinsed

1 (15oz) can pumpkin puree

1 tsp ground turmeric 

1 tsp ground coriander

1 tsp ground smoked paprika 

1/2 tsp cayenne pepper

1/4 tsp ground cinnamon

4 Tbsp olive oil, divide

kosher salt

1/2 cup pepitas

1/2 tsp cumin seeds

1 large red onion, chopped

1 lemon, juiced

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1. Combine the lentils, pumpkin, turmeric, paprika, coriander, pepper, cinnamon, 1Tsp olive oil and 1 Tbsp salt or slightly less (3/4) in a slow cooker. Add 5 cups of water. Stir. Cook on high for 4 hours or on low for 6 hours, until the lentils are tender.

2. Before serving, warm 1 Tsp olive oil in a small skillet over high heat. Add the pepitas, cumin seeds and a pinch of salt, if pepitas are unsalted. Cook, stirring constantly, until pepita
s are toasted and the cumin is popping. 2-3 min. Place pepitas on a paper towel lined on a plate.

3. Put the skillet back on a high heat, add 2 Tbsp of oil, red onion and a pinch of salt. Cook 8 min, stirring often. Add the onion into the soup.

4. Serve the soup and sprinkle pepitas on top.