Roasted Curried Lentil and Pumpkin Soup

Ingredients

• ½ tablespoon local butter for greasing pan
• 1 white onion, diced
• 1 large carrot, sliced
• 3 cloves garlic, minced
• ½ tablespoon fresh grated ginger
• 1 tablespoon mild yellow curry powder
• Optional: ¼ teaspoon cayenne (only if you like a little heat)
• 3 cups water or vegetarian broth
• 1 cup green or brown dry lentils, sorted and rinsed
• 2 cups local milk
• 1 stick (113g) local butter
• 1 can (795 ml) pumpkin puree
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper
• Fresh cilantro to garnish
• Sour cream to garnish
• Naan (optional)