Method
Heat the oven to 200°C conventional. Place the pumpkin, onion and garlic on a lined tray, drizzle with olive oil and roast for 25 minutes.
Transfer the roasted vegetables to a large saucepan. Add the cumin, turmeric, lentils and stock.
Bring to a gentle boil, then reduce the heat and simmer for 18–20 minutes, until the lentils are soft.
Blend until smooth, adding hot water for a thinner consistency if desired. Stir through the lemon juice and season before serving.
