Pumpkin, Lentil & Cranberry Soup

Ingredients
1.5 tsp olive oil
1 medium-size onion, chopped
1 cinnamon stick
2 pcs green cardamom
1/2 tsp cumin seeds
3-4 black peppercorns
1 tbsp giner-garlic ginger
1 green chilli, split
4-5 curry leaves
2-3 lime leaves
1.5 cup chopped red pumpkin
2 tbsp fresh, frozen U.S Cranberries
1/2 cup red lentils, soaked
1 ltr vegetable stock
salt & pepper to taste

Method
Heat the olive oil, add the cinnamon, cardamom, cumin seeds and black peppercorns. Sauté for 30 seconds to release aromas. Add the ginger-garlic paste, split green chillies.
Add the onions and cook for 3 to 5 minutes.
Add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
Top with the vegetable stock and cook until the lentils and pumpkin are cooked.
Blend the soup until very smooth.
Season to taste
Garnish with a few dried cranberries, fresh lime leaves. Serve hot or cold.