Peel and cube the pumpkin, chop the onion, mince the garlic, and grate the ginger.

Slice the red bell pepper and wash the spinach.

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Stir in the red curry paste, turmeric, coriander, cumin, salt, and pepper. Cook for 1 minute.

Add the cubed pumpkin and stir to coat with the spices.

Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the pumpkin is tender.

Stir in the sliced red bell pepper and fresh spinach. Cook for an additional 5 minutes until the spinach wilts.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro and lime wedges.