•1 tbsp coconut oil , plus 1 tsp
•2 onions, chopped
•2 garlic cloves, chopped
•Approx 800g chopped pumpkin flesh, plus the seeds
•100g split red lentil
•½ small pack thyme, leaves picked, plus extra to serve
•1l hot vegetable stock
•1 pinch of Himalayan Salt


Heat the coconut oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender. Meanwhile, wash the pumpkin seeds. Then dry them with kitchen paper. Heat the 1 tsp coconut oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well. Blend the cooked pumpkin mixture until smooth. Taste for seasoning.

Serve with thyme leaves and the toasted seeds scattered on top!