In a large pot over medium heat, warm a splash of olive oil. Add finely chopped onion and sauté for about 5–7 minutes until it becomes translucent and fragrant. Then, stir in minced garlic and cook for another minute.

Pour in 4 cups of vegetable broth along with a 15 oz can of pumpkin puree into the pot. Stir well until fully combined, creating a creamy base. Heat for about 5 minutes until it starts to bubble gently.

Add 1 cup of rinsed lentils to the pot. Season with salt and pepper, then bring to a gentle simmer over medium heat. Cook until the lentils are tender and the soup thickens.

Allow the soup to simmer for about 30 minutes, stirring occasionally to prevent sticking. Adjust the heat as necessary.

For a smoother texture, use an immersion blender or transfer soup to a traditional blender. Blend until you achieve your desired consistency.

Ladle your warm Easy Pumpkin Soup into bowls, topping each with a swirl of sour cream and a sprinkle of homemade croutons.