Directions
- Heat the oil in a large pot.
- Add the chopped onions and saute until glassy.
- Add the rosemary and thyme, the pumpkin pieces and the red lentils.
- Add the vegetable bouillon and cook the soup until the pumpkin is soft and the lentils are done.
- Check from time to time and stir, as the soup becomes quite thick.
- Add the tomatoes and the dates and puree the mixture until smooth.
- Add a splash of lemon juice and season to taste with a pinch of salt and cayenne.
- Garnish with coriander leaves or chili oil and serve hot.