To prepare the products. Instead of rosemary and thyme, you can use other greens to taste. This dish is well suited parsley or cilantro.

Pumpkin cut into large pieces and peel. Scrape the carrots and cut into big pieces. * According to your taste you can also use celery, peppers, tomatoes and zucchini as a Supplement.

Peeled onion cut into 4 wedges (the onion shallots - leave whole). Cloves of garlic crush with a knife and chop.

Vegetables mixed with garlic, olive oil and sprigs of greenery, add salt and pepper to taste. *It's best to do in the package. To put it all in a bag and well shaken. I mix everything in the package for baking.

Vegetables to lay out on a baking pan or leave in the oven bag, tie it and pierce in several places to release steam. Send in the oven, preheated to 180 degrees for 15-20 minutes, or until vegetables soften. * Baked vegetables better retain their flavor, aroma and, most importantly, favor.

While preparing the vegetables, boil the lentils (no added salt). Pour the washed lentils with cold water in a 1:2 ratio, bring to boil, reduce heat and cook for about 15-20 minutes until tender. * It is black lentils will make the dish not only tasty and healthy but also effective. Although this soup can be prepared with other types of lentils. Pumpkin blends perfectly with this product. More Razvitie varieties, such as red and yellow lentils are just introduced to the soup and puresource; varieties that retain their shape - a black, green and "pardina" - added to the soup when serving. In any case - you get a tasty and healthy dish, full of vitamins and enriched vegetable protein that is easily absorbed by the body.

Grind in a mortar the garlic clove, a pinch of herbs, salt and pepper with olive oil. Fill this mixture in the prepared lentils. * Optional you can skip this step or you can vary it to your taste. For example, dry mushroom powder will add interesting notes of the finished dish, and pumpkin oil will add value to and enhance the natural flavor of the pumpkin.

Cook at this point, the vegetables, put them in a blender, remove the sprigs of greenery. Blend until smooth, dilute with hot water to desired thickness. * Optional in this soup you can use vegetable/chicken/beef broth. In this case, the heated broth is added to the blender for vegetables to desired thickness.

Also, if desired, you can dilute the cream soup. In this case, the contents of the blender pour into a saucepan, add the cream and heat all together for about 5 minutes on low heat, not allowing to boil. *In my opinion, all these additives are "heavier" dish and pure, natural, aromatic taste of vegetables and their benefits, a little lost.

In the finished soup, stir in the lentils and feta and serve, sprinkled with herbs. Or spill soup on plates, add pieces of feta either form of her "dumplings" on top, add the lentils and garnish with sprigs of selected herbs (those used in the preparation). Bright, hearty, healthy and delicious soup is ready!