Heat the oil in a large pan. Fry the
onions until softened and starting to turn
golden. Stir in the garlic, pumpkin flesh,
lentils and thyme, then pour in the hot
stock. Season, cover and simmer for
20-25 mins until the lentils and
vegetables are tender.
Meanwhile, wash the pumpkin seeds.
Remove any flesh still clinging to them,
then dry them with kitchen paper.
Heat the 1 tsp oil in a non-stick pan
and fry the seeds until they start to
jump and pop. Stir frequently, but cover
the pan in between to keep them in it.
When the seeds look nutty and toasted,
add a sprinkling of salt and a pinch of
sugar, and stir well.
Whizz the cooked pumpkin mixture
with a hand blender or in a food
processor until smooth, then add
the crème fraîche and whizz again.
Taste for seasoning.
Serve with a spoonful of crème fraîche,
a few thyme leaves and the toasted
seeds scattered on top.