• Wash the vegetables and cut them into chunks. Wash the red lentils.
• Put a large pot on medium heat and add some stock, then add the pumpkin, carrots, onions, lentils and cook for a minute or two.
• Add the stock, salt and pepper. If your stock is salty, then leave out the salt at first. You can adjust it later, once you blend the soup. Cover with a lid and cook.
• After ten minutes on medium low heat, blend the soup. You can use a hand blender or a classic blender.

  TIP:You can eat this as a simple soup with crostini or as an appetizer. If it's too watery, cook longer to thicken or add a teaspoon of starch dissolved in water and mix very well to thicken.
• Once the soup is blended, add the rosemary and the pasta and cook for 8/9minutes (or follow the instructions on the pasta package). If the soup is too thick add more stock or some water.
• Once it's cooked, let it cool down a bit and serve with a drizzle of extra virgin olive oil and some grated parmigiano cheese.

USING A PRESSURE COOKER

• Put the vegetables, lentils and the stock in the pot, cover and let it reach the pressure.
• Cook for 5 minutes then release the pressure and blend the soup.
• Add the pasta and some stock if the soup is too thick. Adjust the saltiness. Add the rosemar and close the lid. Put on high heat until you the pot whistles. Set the heat to low and cook for 5/6 minutes.
• Release the pressure and serve with olive oil and cheese.