Heat oil in a large saucepan or pot and add onion and garlic. Cook for several minutes untilrntender. Add spices and cook a further minute. Stir in tomato paste and thyme.
Add stock, water, lentils and pumpkin. Bring to the boil, reduce heat and simmer for 10 minutes until lentils and pumpkin are tender. Remove thyme sprigs and puree with a handheld blender until smooth. Season well. Servernwith sour cream or coconut cream and chives.