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Heat the olive oil in a large saucepan or crockpot over a medium heat.
Add the onion and garlic cloves and sauté for 4-5 minutes or until the onion has softened.
Add the pumpkin, red split lentils and vegetable stock. Season with black pepper. Bring to a boil and then reduce the heat to a simmer.
Simmer for 20 minutes or until the pumpkin is cooked through and soft.
Remove from the heat and blend using a stick blender. You can also blend the soup in a food processor once cooled.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of dukkah. Serve with toasted sourdough or bread of choice.