1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened.

2. Stir in the garlic and ginger and cook for 1 minute until fragrant.

3. Add the sweet potatoes, carrots, cumin, smoked paprika, salt, and black pepper. Stir well to coat.

4. Pour in the vegetable broth and bring to a boil.

5. Reduce the heat, cover, and simmer for 20 to 25 minutes until the sweet potatoes and carrots are very tender.

6. Blend the soup until smooth using an immersion blender, or carefully transfer it in batches to a blender.

7. Stir in the coconut milk and lemon juice, then warm the soup over low heat for 2 to 3 minutes.

8. Taste and adjust seasoning if needed.

9. Serve hot topped with pumpkin seeds and fresh parsley or cilantro.