Begin by dicing one medium onion and mincing three cloves of garlic.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute.

Stir in one 15 oz can of pumpkin puree and a cup of lentils. Pour in four cups of vegetable broth.

Season with salt and pepper to taste.

Raise heat to bring the soup to a boil, then reduce to a simmer for 25-30 minutes.

Using an immersion blender, puree the soup to your desired consistency.

Preheat oven to 350°F. Dice bread and toss with olive oil and Everything Bagel seasoning. Bake for about 10 minutes, until golden brown.