Roast the pumpkin in the oven, drizzling it with olive oil, until it’s almost cooked but slightly caramelised on the surface. (20–30 minutes at 230°C or 200°C with the grill setting.) then cut it into pieces.

sauté the onion and garlic.

Add the pumpkin, lentils, and sautéed onion and garlic to the broth. Cook until everything is tender. Blend the soup with an immersion blender to achieve a slightly chunky purée.

Grate some ginger and squeeze its juice into the soup. Also, grate the lime zest and squeeze in its juice. Season with salt and spices, and mix well.

Let the soup sit (overnight is best!), reheat before serving, and garnish with chopped coriander. Drizzle with olive oil and balsamic vinegar for extra flavour.