Heat the oil in a large pot over medium heat. Add the onion and cook until transparent, stirring occasionally.
Add the garlic, ginger, cumin, coriander and cinnamon to the pot. Stir until fragrant. Add the pumpkin and stock. Cover.
Bring to the boil. Add red lentils and season to taste. Reduce heat to low and simmer for 20 minutes or until pumpkin has softened.
Blend soup with a hand held mixer until smooth.
Serve soup in bowls, top with a dollop of yoghurt or sour cream. Top with almonds and garnish with fresh coriander.