Preheat oven to 350 °F / 180 °C
Dice the pumpkin into small 1/2 inch (1 cm) cubes after removing the skin and seeds
Put in a heavy-based baking dish and cover with the stock and wine, adding chopped garlic cloves and saffron
Cook in the oven for 30-40 minutes. Watch the stock and make sure it doesn’t completely dry up. If it does, add a little water
Remove from oven and pour into a stockpot. Add boiling water so it is about half water, half pumpkin/lentil mix
Reboil, then turn down to a simmer
Cook for a further 20 minutes
Taste lentil to make sure it is cooked and soft
Remove from heat and whiz with an electric blender stick, or pour into a blender or food processor and puree.
Serve with a teaspoon of creme fraiche (or yoghurt/ sourcream – whatever you have handy), add a small amount of coriander, plus salt and pepper to taste, and thin slices of crusty multigrain sourdough bread.