Place garlic, onion, ginger, lentils and water in a medium
saucepan. Bring mixture to boil before adding turmeric powder, chili
flakes and a pinch of salt flakes. Lower heat and let mixture simmer
for 20 minutes, covered.
Meanwhile, place pumpkin in a large pot of water. Bring water to
boil and keep it boiling till pumpkin pieces are tender, about 10
minutes. When that’s done, turn heat off and drain pumpkin.
Bring lentil mixture back to boil and let boil for 5 minutes,
uncovered. Turn heat off and add pumpkin in. Let cool for a bit before
blending the soup to a puree, in batches.
To make onion topping Heat oil in a
medium frying pan. Add onion rings and fry till they soften and start
to turn colour. Add garlic slices in and fry till onion rings are
golden brown. Reheat pumpkin soup and serve with onion topping and
slices of crusty bread. Serves 4