Creamy Pumpkin Lentil Soup

Preheat the oven to 400 °F (204 °C)
Place the pumpkin, carrot, garlic, and thyme in a large roasting dish. Drizzle with olive oil and season with salt & pepper.
4 Tablespoons Olive Oil, 4 ½ Cups Pumpkin, 4 medium Carrots, 2 heads Garlic, 3 sprigs Fresh Thyme, Salt & Pepper
Place the roasting dish in the center of the oven and roast for 25 - 35 minutes, or until vegetables are lightly golden brown and cooked through.
Add 2 Tablespoons of olive oil to a large saucepan over medium heat. Add the onion and celery and allow to cook for 5-7 minutes, or until softened.
1 Cup Yellow Onion, 2 stalks Celery, 4 Tablespoons Olive Oil
Add the curry powder, ground cumin, and ground ginger. Stir while cooking for 1 minute or until fragrant.
2 teaspoon Curry Powder, 1 teaspoon Ground Cumin, 1 teaspoon Ground Ginger
Remove the thyme sprigs and the garlic heads from the roasted vegetables and add the pumpkin and carrots to the saucepan.
Add the lentils, vegetable broth, and coconut milk to the saucepan. Allow to simmer for 15 - 20 minutes.
3 Cups Vegetable Broth, 15 ounce Lentils, 13.6 ounce Coconut Milk
Use an immersion blender to blend the soup until it is smooth and creamy.
Pour the soup into serving bowls, add your garnish, and enjoy!