Creamy pumpkin & lentil soup

Recipe Name: Creamy pumpkin & lentil soup
Food Element: 1 tbsp olive oil, benefit 1 tsp 2 onions, chopped 2 garlic cloves, chopped approx 800g chopped pumpkin flesh, lead the seeds 100g split red lentils  little pack thyme, leaves picked, benefit relationship to assist 1l hot vegetable adding together taking place pinch of salt and sugar 50g crme frache, gain subsidiary to encourage	Cooking Process: Heat the oil in a large pan. Fry the onions until softened and starting to tilt golden. Stir in the garlic, pumpkin flesh, lentils and thyme, as well as pour in the hot amassing. Season, lid and simmer for 20-25 mins until the lentils and vegetables are sore. Meanwhile, wash the pumpkin seeds. Remove any flesh yet clinging to them, later teetotal them once kitchen paper. Heat the 1 tsp oil in a non-fasten pan and fry the seeds until they begin to hop and pop. Stir frequently, but lid the pan in surrounded by to save them in it. When the seeds see nutty and toasted, grow a sprinkling of salt and a pinch of sugar, and disquiet adroitly. Whizz the cooked pumpkin fused behind a hand blender or in a food Cooking Processor until serene, afterward entire quantity the crme frache and whizz again. Taste for seasoning. Serve once a spoonful of crme frache, a few thyme leaves and the toasted seeds scattered re summit.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.