Saute chopped onion in a large soup pot until transluscent. Use vegetable broth or water if it sticks. Use a bit of oil if you are not oil free. Adding oil will increase the calorie intake.
Add the broth, pumpkin and spices and bring to a boil.
Add red lentils and stir in well. Turn down heat to a simmer for 10 minutes, stirring occasionally. Red lentils cook very quickly. Do not overcook the lentils or they will get mushy.
Turn off the heat, pull the pot off the hot element and stir in your chopped spinach.
Serve hot with crusty bread.
