Heat the oil and fry the slices of onion and chopped garlic in it. Add the pumpkin pieces. Then follow the lentils. Pour water over everything and season with chicken stock powder. Let it simmer for 30 minutes until the lentils are soft. Then put the soup into a blender and puree it. Add lemon juice, black pepper and cumin to taste. Serve the soup in a hollowed out pumpkin half. Garnish with parsley and lemon slices as desired.

Enjoy your soup