Step 1
Heat olive oil in a large pot over medium heat. Add the chopped onion along with salt and black pepper. Sauté for 5–8 minutes, stirring occasionally, until the onion becomes soft and fragrant.

Step 2
Add the diced carrots, cubed pumpkin, potato, and rinsed red lentils. Stir well so the vegetables and lentils are evenly coated with the oil and seasonings.

Step 3
Pour in 8 cups of water or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

Step 4
Once everything is cooked, blend the soup slightly using an immersion blender or a regular blender (in batches). Blend until you reach your preferred texture — smooth and creamy or slightly chunky.

Step 5
Taste and adjust seasoning if needed. Then, ladle the soup into bowls, drizzle with a bit of olive oil, and garnish with freshly chopped parsley.

Step 6 (optional)
For an extra touch of freshness, add a squeeze of lemon juice or a sprinkle of chili flakes before serving.