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In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5-6 minutes until softened.
Add the minced garlic and ginger and continue to cook for another minute until fragrant.
Stir in the ground cumin, ground coriander, dried thyme, smoked paprika, and turmeric. Cook for another minute until fragrant.
Pour in the black beans, pumpkin pureé, diced tomatoes (with juice), and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.
Remove the lid and stir in the coconut milk. Allow the soup to get to a simmer again, then stir in the fresh lime juice and cilantro.
Season to taste and serve warm with tortilla chips or strips.