Heat a large pot over medium heat. Add a splash of vegetable broth and let it warm slightly, about 1-2 minutes.

Stir in the canned pumpkin and coconut milk, mixing thoroughly until combined, creating a smooth base.

Allow it to simmer gently for about 5 minutes, stirring occasionally.

Sprinkle in cumin, turmeric, and freshly grated ginger. Stir well to coat the mixture.

Allow spices to bloom for about 2-3 minutes.

Pour in the vegetable broth, stirring until consistent. Increase heat to bring to a gentle simmer for an additional 10-12 minutes.

Remove from heat and use an immersion blender to purée the curry until silky smooth.

Taste and adjust seasoning with salt, pepper, and lime juice.

Ladle into bowls and garnish generously with fresh cilantro.

Serve with rice or naan.