Heat olive oil in a pot. Cook onion until soft, then add garlic, ginger, and spices.
Add lentils, pumpkin, and broth. Simmer for 15–20 minutes until lentils and pumpkin are soft.
Blend ¼ to ⅓ of the soup until smooth and mix back in.
Stir in the spinach and let it wilt.
Season to taste. Finish by swirling in kefir for a white drizzle throughout, squeeze some lime juice, then sprinkle with toasted pumpkin seeds and fresh cilantro.
Enjoy!
