Peel onions and cut into eighths lengthwise. Melt pumpkin seed oil and butter in a saucepan, sauté onions in it. Fold in lentils and fill up with vegetable soup. Cover and cook at low temperature for 45 to 50 min until soft. Season soup with pepper and coriander, pluck thyme leaves from stems and add. Rinse parsley, shake dry. Pluck off leaves and chop. Blend the soup with the hand blender. Stir in all but 4 tablespoons crème fraîche and parsley.
and stir in parsley. Season with salt. Soup still 5 min. on the switched off hotplate pull, then sprinkle with pumpkin seeds, garnish with the remaining crème fraîche and bring to the table.