Step 1
Heat a large pot and place over medium high heat. Add olive oil followed by, onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Add ginger, curry powder and cayenne pepper. Stir until combined.
Step 2
Stir in local butter, local milk, broth, lentils and pumpkin puree. Once simmering, taste and season accordingly. Simmer and let thicken for 20-30 minutes.
Step 3
Once ready, pour into serving bowls, garnish with cilantro, and serve with naan.