Method for the lentil soup: Start by preparing the vegetable broth and set aside, keeping it warm. Cut the pumpkin into chunks, peeling it. Finely chop the shallot and add it to a pan with a drizzle of extra virgin olive oil. Brown the shallot and add the thyme, rosemary, and chili pepper. Then add the pumpkin to the pan and cook for a couple of minutes, followed by the lentils. Sauté the ingredients for a few minutes and cover with the broth. Cook over low heat for 10 minutes, season with salt, and then cover with a lid, letting the lentils cook until tender. Discard the thyme and rosemary sprigs.

Plate and serve with a drizzle of extra virgin olive oil and toasted bread. (Recipe created in collaboration with Laura “ladfoodie”)