In a medium pot, heat some Olive Oil on medium-low heat.
Add the fennel and sauté until tender. Add the ginger and cook another 1-2 minutes, until fragrant.
Add the spices and stir to coat the fennel. Add the pumpkin cubes, stir and coat and cook further.
Last, add the lentils, salt to taste (a few turns of the salt shaker) and water. Cover and cook, stirring occasionally, on medium heat for 40 mins or until the lentils and squash are tender, almost mushy.
Remove from heat and stir in the miso paste and lemon juice. Transfer to a blender or hand blend until silky smooth and creamy.
Taste and adjust seasonings as needed.
Serve hot with a swirl or yoghurt a splash of balsamic vinegar and some crunchy bread.
