Rinse the red lentils in clean water and soak for 10- 15 minutes.

Meanwhile, peel and roughly chop the pumpkin into cubes. Peel garlic clove and chop the onion.

In a sauce pan heat ghee on medium flame. Add minced garlic followed by onion. Sauté for a minute.

Add the soaked and drained red lentil. Stir well.

Add chopped pumpkin and stir fry for another 1 minute.

Add 3 cups of water and salt to taste (add salt only for babies above 1 year). Simmer the mix until both pumpkin and red lentils are cooked thoroughly. Put off the flame.

Allow the cooked pumpkin to cool down to room temperature. Blend with a hand blender or food processor to get a smooth puree.

Transfer the saucepan with the pumpkin puree to heat. Add a pinch of black pepper powder and allow the puree to boil. Put off the flame.

Serve the pumpkin red lentil soup warm. You may add a little cinnamon powder to the soup while serving in case you are not adding salt and black pepper powder.