Creamy Roasted Pumpkin Soup with Spiced Lentil Salad

Preheat the oven to 200°C. Peel and cube the pumpkin into 2cm pieces, quarter the onions, and leave garlic cloves unpeeled. Toss everything with olive oil, salt, and pepper on a large baking tray, ensuring even coating. Spread in a single layer for even roasting.

Rinse the lentils under cold water. Place them in a medium saucepan with water, bring to a boil over medium-high heat, then reduce to a simmer. Cook for 25-30 minutes until tender but still holding shape, checking for doneness after 20 minutes.

Place the tray of pumpkin, onion, and garlic in the preheated oven at 200°C. Roast for 25-30 minutes, turning halfway, until the pumpkin is golden and caramelized at the edges and fork-tender.

Heat a small dry skillet over medium heat. Add pumpkin seeds and toast for 2-3 minutes, stirring constantly, until they start to pop and turn golden. Remove immediately to prevent burning.

Drain the cooked lentils and let them cool slightly for 5 minutes. In a mixing bowl, combine lentils with olive oil, lemon juice, cumin, coriander, salt, and pepper. Stir in chopped parsley for freshness. Set aside at room temperature.

Remove roasted vegetables from the oven. Squeeze garlic from its skin. Transfer all vegetables to a blender or large pot. Add broth, coconut cream, ginger, and nutmeg. Blend on high for 1-2 minutes until completely smooth, or use an immersion blender in the pot. Reheat gently on the stove over low heat if needed, stirring to avoid sticking.