Heat onion in a splash of olive oil until soft, 5-10 minutes. Mix in garlic, ginger, cumin, smoked paprika, salt, cinnamon, and cayenne. Saute until toasted and fragrant, 1-2 minutes.
Mix in vegetable broth and lentils. Bring to a boil and simmer for 10 minutes, or until the lentils are tender.
Transfer to a blender, removing the center of the lid so heat can escape, and blend until smooth. Ad some water if necessary to get a smooth consistency.
Transfer back to the pot and mix in pumpkin. Then mix in water slowly, stirring until you reach your desired consistency. I like it to be thick, you can use more water to thin if you prefer.
Bring back to a boil and remove from heat. Stir in lemon juice and serve with yogurt.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/ginger-red-lentil-pumpkin-soup/