Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes until soft. Stir in the garlic, cumin, smoked paprika, turmeric, and cinnamon and cook 1 minute.

Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for 10 to 12 minutes until the lentils break down.

Stir in the pumpkin puree and salt. Simmer for 5 more minutes until the soup is thick and golden-orange.

Use an immersion blender to purée about half the soup directly in the pot, leaving some texture. Alternatively, blend 2 cups of the soup in a blender and stir it back in.

Ladle into bowls. Top with a drizzle of coconut milk, a pinch of smoked paprika, and pepitas if you like. Serve hot.