Pumpkin and green lentil soup

Peel the 600 g of pumpkin, scoop out the seeds and cut the flesh into roughly 2 cm cubes.

Peel the onion and cut it into small dice.

Heat the 2 tbsp of olive oil in the saucepan over medium heat. Add the onion and sauté it without browning, stirring.

Put the pumpkin cubes in the saucepan and stir them well in the oil with the onion.

Add the bouillon cube and pour in just enough water to cover the pumpkin, about 60 cl. Bring to a boil, then turn down to low.

Let it simmer, covered, over low heat until the tip of a knife slides into the pumpkin with no resistance.

Tip the 400 g of green lentils into the colander, rinse them under cold water and let them drain well.

Take the saucepan off the heat and blend the pumpkin and its broth until smooth and creamy. Add water if it's too thick.

Put the saucepan back over low heat, add the drained lentils and season with salt and pepper. Let it heat up, stirring, until piping hot.