In a large pot or Dutch oven, add olive oil over medium heat, then add onion and sauté for about 2 minutes. Add carrots and cook for another 2 minutes. Stir in garlic and sauté for one more minute.
Stir in red curry paste, ginger, curry powder and turmeric. Then add and combine the rest of the ingredients vegetable broth, pumpkin puree, red lentils and coconut milk. Season with salt and pepper.
Bring the soup to a low boil over medium to high heat, then reduce heat and simmer for about 20 minutes. The lentils and carrots should be tender.
Puree soup using a hand emulsifier or blender until the soup is smooth. When using a blender, add about 2 cups at a time to avoid burning yourself. Taste and adjust seasoning at this time.
Serve hot with toasted sourdough bagette and garnish with pumpkin seeds, parsley and drizzle the extra coconut milk. Enjoy!
