Eat your pumpkin at halloween, too many are grown, brought and wasted. They are delicious and a soup is perfect for time of year.
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Heat the oil in a large pan.
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Fry the onions until softened and starting to turn golden.
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Stir in the garlic, pumpkin flesh, lentils, thyme and chilli (if using) then pour in the hot stock.
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Season, cover and simmer for 20-25 mins until the lentils are tender.
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Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper.
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Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop.
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Stir frequently, but cover the pan in between to keep them in it.
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When the seeds look nutty and toasted, add a sprinkling of salt and stir well.
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Blend silken tofu with the roasted cashews till smooth and creamy, add a little water for right consistency. Season and set aside.
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Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the tofu cream and whizz again. Taste for seasoning.
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Serve with a spoonful of whipped tofu a few thyme leaves, chilli and the toasted seeds scattered on top.
