Pumpkin Lentil Soup

1 medium onion, cut in wedges
1 yellow pepper, seeded and sliced
½ cup dried yellow lentils, rinsed and drained
1 Tbsp olive oil
1 L chicken stock
1 small can of pumpkin puree
2 tsp grated ginger
1 tsp each curry powder and ground cumin

Salt and pepper to taste

Optional: fresh grated nutmeg and Italian parsley

In a large soup pot or Dutch oven cook onion, pepper and lentils in hot oil over med-high heat for 2 min.  Whisk in next 5 ingredients (to cumin) and bring to boil.  Reduce heat and simmer, covered for 25 minutes, stirring occasionally.  Add salt and pepper to taste; serve and top with nutmeg and parsley, if using.