• 2 small Hokkaido pumpkins, cubed
• 1 large sweet potato, cubed
• 3 onions, roughly chopped
• 4 cloves of garlic, whole
• 1/2 cup red lentils
• 1.5l water

• 1 tsp ground coriander
• 2 tsp garam masala
• 1 tsp turmeric
• 8 pcs allspice
• 10 dried curry leaves
• 2 cubes vegetable bouillon

• 1/2 cup pumpkin seeds
• pumpkin seed oil

Fry onions on high heat until well browned. Add garlic and pumpkin. Fry for 5 minutes. Add sweet potato, fry some more while stirring occasionally. Try to get some nice fond. Add lentils and spices. Cover with water, cook until very soft (10-15 minutes). Meanwhile, roast the pumpkin seeds and reserve. Blend soup using a stick blender and adjust seasoning. Serve topped with pumpkin seeds and oil.