Fry the onion in the oil in a large soup pan until translucent. Add the ginger and cumin seeds and fry for a couple of minutes until fragrant. Add the pumpkin and lentils to the pan and add the stock. Simmer the soup for about 20-23 minutes until the pumpkin is soft. Puree the soup with a hand mixer or in the blender until smooth and season with salt and pepper. Optionally add some water for a thinner soup. Serve the soup in Dutchdeluxes bowls and garnish with a drizzle of coconut milk, coriander and chili flakes to taste.