Step 1: Roast Pumpkin : Preheat oven to 400°F (200°C). Toss cubed pumpkin with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning once, until tender and slightly caramelized.

Step 2: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent. Add garlic, cumin, coriander, smoked paprika, and cinnamon, and cook for 1 minute until fragrant.

Step 3: Add Lentils and Liquids ; Add red lentils, roasted pumpkin, vegetable broth, and water to the pot. Stir to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are fully cooked and tender.

Step 4: Blend Soup : Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth, then return to the pot.

Step 5: Adjust Seasoning : Taste and adjust salt and pepper as needed. Simmer for a few more minutes to allow flavors to meld.

Step 6: Serve : Ladle soup into bowls and garnish with chopped parsley or cilantro. Serve hot with crusty bread or a side salad.