In a large soup saucepan, heat the coconut oil on a medium heat
Add the onion and garlic and cook until slightly browned
Add the red pepper flakes, dried thyme and cook for a further 2 minutes
Add the lentils, pumpkin puree, vegetable stock, salt and pepper, stir to combine, bring to the boil and then reduce to a simmer for 15 minutes
Remove from the heat and allow to cool slightly
Using an immersion blender (stick blender), blend until you get a smooth consistency (alternatively you can transfer to a jug blender)
Serve and top with a little Greek yogurt and pumpkin seeds
Note: This soup freezes really well so you can defrost and enjoy as you need it!