Finely chop the onion, garlic, and ginger. Heat oil over medium heat and sauté the onion for 5 minutes until translucent. Add garlic and ginger; cook for another 2 minutes.

Stir in cumin, coriander, and turmeric; sauté for 1-2 minutes until aromatic.

Add canned pumpkin and mix well. Cook for 3-4 minutes to absorb flavors.

Gradually stir in coconut milk, bring to a gentle boil, then reduce heat and simmer for 10-15 minutes.

Check consistency and add vegetable broth if too thick. Adjust seasoning with lime juice or salt.

Stir in garam masala just before serving; infuse for 2 minutes.

Serve in bowls, topped with cilantro and lime wedges on the side.