Slow Cooker Red Lentil Pumpkin Soup
The unexpected combination of red lentils and canned pumpkin make the base of this richly spiced, hands-off soup, seasoned with earthy turmeric, smoky paprika and citrusy coriander. The slow-cooker recipe leans on budget-friendly pantry items for a lot of flavor payoff with very little work. Before serving, it takes just 10 minutes to toast pepitas with cumin and fry some chopped red onion, quickly yielding finishing touches that make an outsize contribution. You can also make this soup on the stovetop: Just combine the ingredients in a large pot as you would the slow cooker, bring to a low simmer and cover the pot. Cook, stirring occasionally, until the lentils are tender, about 30 minutes. (You may need to adjust the texture for the stovetop by adding a little bit more water.)
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