I suggest you another version of lentil soup with pumpkin. Their website several and all so different! But this combination - lentils and pumpkin - is so successful that, I think, the next variations will be born and born. Specifically, this version of lentil pumpkin soup I came up with myself.
Prepare a rich vegetable broth. It will take more or less depending on the density of the soup, which you prefer. My husband likes very thick soups, but I always cook broth about 0.5 l more. Cereals and pasta are not too pleasant feature to swell and sometimes on the second day have to dilute the soup. Well, don't do it with water. Dilute the broth with water, then kill him. Water does not mix with broth.
To prepare the vegetables. Wash them and clean. The lentils thoroughly flushed out to clear water. I have lentils of the company Mistral, it is brewed literally 10 minutes and it is not necessary to soak.
Pumpkin, carrot and celery chop into strips. The onion and crush the garlic. Potatoes cut into cubes. Chili pepper cut into thin rings.
Carrots, onions and celery spasserovat on vegetable oil.
In boiling broth or water lay potatoes and bring to a boil. Add the browned vegetables and the pumpkin.
Fall asleep lentils.
Add a sprig of rosemary and hot pepper, bring to a boil again and cook on low heat until potatoes are ready.
Add salt, add 2-3 Bay leaves and stew the soup for another 3 minutes. Remove rosemary, remove from heat, add garlic and let the soup brew under the lid for 10-15 minutes.