Roasted Pumpkin and Lentil Soup with Chorizo

1. Preheat oven to 400 degrees F. Line a baking sheet with tin foil.
2. Cut pumpkin in half and remove seeds and stringy insides. Slice into 2-inch wide crescents.
3. Spread butter, maple syrup, and cinnamon sugar over the foil on the baking sheet. Rub the pumpkin on both sides in the butter mixture. Arrange in a single layer and bake 20-30 minutes, turning them over halfway through cooking time. When they’re cooked, remove and discard skin and chop pumpkin.
4. Heat the oil in a Dutch oven over medium heat. Add the chorizo and cook thoroughly. Remove to a separate bowl with a slotted spoon.
5. Add the onions, garlic, and ginger to the pan. Season with salt, pepper, allspice, cinnamon, nutmeg, and ground cloves. Allow to cook until soft, about 10 minutes.
6. Add pumpkin, then lentils, then stock. Bring to a boil, then turn heat down to low and simmer until lentil are tender, about 30 minutes (may take more or less time depending on the type of lentils used).
7. Puree using an immersion blender. Serve immediately (just don’t burn your tongue!).