On low heat the coconut oil in a non stick saucepan and proceed to sautee the onions and garlic until golden.
Pour in the vegetable stock into the saucepan.
Stir in the ginger, thyme, chilli flakes, black pepper, pink salt, pumpkin and lentils (in that order) and bring to the boil.
Reduce the heat to medium and pour in the coconut milk and add the whole scotch bonnet.
Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin have tenderised.
Use a slotted spoon to remove the scotch bonnet/chilli from the pot and discard
Meanwhile clean off the flesh from the seeds and rinse them thoroughly.
Pat them dry with a paper towel.
Preheat a small frying pan and toast the seeds, they will begin to pop and look golden once done.
Remove the soup mixture from the saucepan and transfer into a blender.
Pulse the mixture into a smooth consistency
Sprinkle with palm sugar and toasted pumpkin seeds prior to serving.