Pumpkin Soup

If you are wondering what to do with some of your pumpkins, besides carving them, try this delicious, low fat pumpkin soup.
We cut the pumpkin in half and roasted it in oven for about 45 min @ 375 degrees.

1/4 C. Canola Oil
1 med. Onion (diced)
2 cloves of Garlic
2 stalks of Celery
Cook onions, garlic and celery in oil until translucent. Then add
2 can of Chicken broth
1 C. 1% Milk
1 tsp of Veg. Curry
1 tsp. Thyme
1 tsp. Rosemary
2 tsp. Hot sauce
1 tsp. of salt (more if needed, keep adding till it tastes right)
(Once these are added, blend in a blender or with a had blender in the pan) then add-
2 C. Cooked lentils
Heat until warm and then simmer about 20 min. on low heat.
Serve with a dollop of sour cream and a sprinkle of cheese (I would have used Parmesan, be we were out, so Cheddar was used, it was tasty.)