Sauté the onion and garlic: In a large pot, heat olive oil over medium heat (or use vegetable broth for an oil-free option). Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

Add spices: Stir in the curry powder, cumin, and turmeric, allowing the spices to toast for about 30 seconds to release their flavor.

Add lentils, pumpkin, and broth: Pour in the red lentils, pumpkin purée, and vegetable broth. Stir to combine all the ingredients.

Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the lentils are tender.

Add coconut milk: Once the lentils are cooked, stir in the coconut milk. Let the soup simmer for another 5 minutes to thicken and meld the flavors together.

Season and serve: Add salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.