Start by peeling and chopping the pumpkin into small chunks. The smaller, the better for faster cooking. Peel and quarter the onion, and mince the garlic finely.

Place the red lentils in a strainer and rinse them under cold water until it runs clear. This step is essential to remove any dust or impurities.

In a large pot, add the chopped pumpkin, onion, minced garlic, rinsed lentils, canned tomatoes (with juice), and vegetable broth. Season generously with salt and pepper.

Heat the pot over medium-high heat and bring the mixture to a boil. As the mixture heats up, you’ll start to smell the deliciousness wafting through your kitchen.

Reduce the heat to low and let it simmer for about 30 minutes. Stir occasionally until the pumpkin and lentils are tender, checking at the 20-minute mark.

Using an immersion blender, carefully blend the soup until it reaches your desired consistency (smooth or a little chunky). If you don’t have one, transfer it to a blender in batches.

Stir in the grated parmesan cheese until it melts into the soup, creating that luxurious texture. Taste and adjust seasoning if needed.

Ladle the soup into bowls, garnish with extra parmesan cheese, and a drizzle of olive oil or fresh herbs, according to your preference.