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Prepare the vegetables: Peel, seed, and dice 12 ounces pumpkin, or use pre-chopped butternut squash to save time. Clean and slice 6 ounces mushrooms into bite-size pieces.
Sauté the base: In a large pot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium heat. Add 2 carrots, 1 onion, and 1 rib celery (all chopped). Cook for about 4 minutes until soft and fragrant. Stir in 2 tablespoons tomato paste, 3 cloves garlic (grated), 1 teaspoon dried oregano, and ½ teaspoon dried rosemary, and cook for 1 more minute to deepen the flavor.
Add lentils and simmer: Rinse 1 cup dried lentils under running water and check for small stones. Add them to the pot with the diced pumpkin, mushrooms, and 5 cups vegetable broth. Season with ¾ teaspoon salt and pepper. Bring to a gentle simmer and cook for 25 to 35 minutes, until the lentils and pumpkin are tender.
Taste and serve: Adjust the seasoning and add more broth if you prefer a thinner texture. Stir in 1 tablespoon balsamic vinegar for brightness. Serve warm with crusty bread or brown rice.