In a large pot over medium heat sauté the onion and garlic in a little oil or water until soft.

Once the onions are transparent, stir in the tomato paste, cumin, salt, black pepper, and optional cayenne or chili powder. Sauté for 2 minutes longer.

Add in the vegetable broth, water, pumpkin, carrot and red split lentils lentils. Bring everything to a simmer, then partially cover the pot and turn the heat to medium-low. Simmer until lentils and pumpkin are soft, about 15 minutes. Taste and add salt if necessary.

Using an immersion blender or regular blender or a food processor, purée half of the soup then add it back to pot. We love leaving this soup somewhat chunky.

Squeeze in the juice of ½ a lemon, plus more to taste, and add more salt if desired.

Serve hot, topped with fresh cilantro, black pepper and more lemon juice!