Roasted Curried Lentil and Pumpkin Soup

Instructions

1. Step
   In a large pot over medium heat, melt 1–2 tablespoons of butter. Add onions and carrots and sauté until the onions are translucent, about 3–5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ginger, curry powder, and cayenne pepper, if using. Stir until combined and fragrant.
2. Step
   Stir in broth, lentils, pumpkin purée, salt, and pepper. Bring to a simmer, then reduce heat and cook gently for 30–40 minutes, stirring occasionally, until the lentils are tender and the soup has thickened. Add more broth as needed if it becomes too thick.
3. Step
   Reduce heat to low. Stir in milk and the remaining butter until smooth and warmed through. Taste and adjust seasoning.
4. Step
   Pour into serving bowls, garnish with cilantro and sour cream, and serve with naan.