Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic, ginger, turmeric, and cinnamon. Cook for another minute until fragrant.

Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are very tender.

Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.

Stir in coconut milk, lemon juice, and honey (if using). Simmer for an additional 5 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and pumpkin seeds if desired.