First of all, grind all your spices together in a pestle and mortar.
Discard the cases of the cardamom pods, leaving the seeds behind.
Add the spices to pan and heat on a low light.
Stir around for a couple of minutes until you can sense the spicy aroma.
Now add a glug of olive oil and your pumpkin, potatoes, lentil and onion.
Stir around and then add hot water or stock - enough to cover your ingredients.
Stir around and increase the heat to bring your water to a boil.
Reduce the heat, cover the pan and simmer for around 30 minutes, until your ingredients have softened.
Once cooked, remove from the heat and allow to cool a little.
Blend your pumpkin soup until smooth and serve with chilli flakes on top if required.