Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
Step 2: Stir in the minced garlic, grated ginger, ground cumin, ground turmeric, and smoked paprika. Cook for 1 minute more until fragrant, stirring constantly.
Step 3: Add the rinsed red lentils and pumpkin puree to the pot. Stir well to combine all ingredients.
Step 4: Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have mostly broken down. Stir occasionally to prevent sticking.
Step 5: Season the soup with salt and freshly ground black pepper to taste. For an extra creamy texture, use an immersion blender to blend a portion or all of the soup until smooth.
Step 6: Ladle the warm soup into bowls. Garnish with optional toppings such as toasted pumpkin seeds, fresh cilantro or parsley, and a drizzle of extra virgin olive oil. Serve immediately.