Pumpkin and green lentil soup with cream cheese toast

Peel the pumpkin and cut it into 2 cm dice. Peel the onion and slice it, then crush and chop the garlic clove.

Rinse the 150 g of green lentils under cold water in a colander or right in the saucepan, then drain them.

Heat the olive oil in the saucepan over medium heat. Add the onion and sauté it for 4 min, stirring, then add the garlic and curry powder for 1 min.

Add the pumpkin and lentils to the saucepan, stir for 1 min, then cover with 700 ml of water. Salt lightly and add pepper.

Bring to a boil, then turn down to low and cover. Let it simmer for 25 to 30 min, until the lentils are tender and the pumpkin is super soft.

Toward the end of cooking, toast the 4 slices of country bread in the oven at 200 °C or in the toaster until golden. Spread them with the 100 g of cream cheese.

Take the saucepan off the heat and blend the soup with the immersion blender until smooth. Add a little hot water if it's too thick, then adjust the salt and pepper.

Divide the soup between two bowls and serve it with the cream cheese toast.