additionalfresh thyme and pepitasto garnish - optional
Instructions
In a large pot, heat olive oil gently over medium heat. Add the diced onion and saute, stirring occasionally for 2 minutes. Add the garlic and cook for an additional minute.
Tip in the chunked pumpkin and the thyme leaves. Cook with the onion for about a minute, then pour in all of the stock.
Rinse the lentils in a fine sieve under cold running water, then add them to the pot. Sprinkle in the salt and pepper. Bring the soup up to a boil over high heat, then reduce heat to medium-low.
Simmer soup for 25-30 minutes, or until the pumpkin is tender and the lentils are cooked.
Add the kale all at once, stirring well to submerge it in the broth. Pour in the vinegar. Cook the soup for another minute or two to wilt the kale. Then taste for seasoning and adjust if necessary.
Ladle the soup into bowls and garnish with a sprinkling of thyme leaves, pepitas and a drizzle of olive oil.
Notes
For a speedy soup, prep the pumpkin in advance and store in the refrigerator until you are ready to cook.