Pumpkin Lentil Soup - Center for Nutrition Studies

Ingredients

• 1 large onion, chopped
• 6 garlic cloves, crushed
• 1 tsp marjoram
• 1 tsp cardamom
• 3 ribs of celery, diced
• 3 carrots, chopped
• 2 cups dry red lentils
• 8 cups low-sodium vegetable broth
• 3 ½ cups pumpkin puree
• ½ cup cilantro
• salt and pepper to taste