Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion and cook for about 5 minutes until the onion starts to soften.
Then add garlic, turmeric, curry powder, chili flakes, and stir for about 1 minute.
Add pumpkin, carrots, salt, pepper, and give a good stir.
Add broth, coconut milk, and bring to the boil.
Reduce the heat and simmer for about 15 minutes or until the carrot and the pumpkin are cooked through and soft. Stir occasionally.
Turn off the heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!) and purée the mixture until smooth. Alternatively, you can use a hand blender.
Stir the lemon juice into the blended soup (optional), then taste and season with additional salt if necessary (I use low salt vegetable broth + ½ tsp of salt + ⅛ tsp of black pepper).
Ladle soup into individual bowls. Top the soup with toasted pumpkin seeds, crusty bread or croutons, and extra chili flakes if you like.
BROTH: I usually make my own vegetable broth cooking for about 10 minutes vegetable scraps and herbs. However, when I'm short on time I go for hot water and vegan low salt vegetable broth cubes.
SALT: If you use a broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is.
CHILI: The chili flakes flavor is quite predominant, you might reduce/skip this spice if you're not a big fan of hot spicy soup.