Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey, season with 1/2 teaspoon of the salt and the black pepper, and cook, breaking it into small crumbles, until no pink remains, about 5–6 minutes. Spoon off any excess liquid.

Stir in the onion and carrots; cook until beginning to soften, about 4 minutes. Add the garlic, cumin, smoked paprika, chili powder, cinnamon, and nutmeg; cook 1 minute more, stirring constantly, until the spices smell toasty and fragrant. Toasting the spices in the hot fat is what makes the soup taste deep, not just pumpkin-y.

Whisk in the pumpkin puree until it loosens into the vegetables — it looks thick at first, then melts right in. Pour in the chicken broth, scraping up any browned bits. Bring to a lively simmer.

Reduce the heat to medium-low and simmer gently, uncovered, about 8 minutes, until the carrots are fully tender and the soup has thickened slightly. It should coat a spoon lightly, not sit like a paste.

Pour in the coconut milk and warm through gently, about 1 minute — don’t let it boil hard, which can make the milk look grainy. Stir in the remaining 1/2 teaspoon salt and the lime juice; taste and adjust the seasoning.

Ladle into bowls and top with cilantro, toasted pepitas, and a lime wedge on the side. Serve with crusty bread for dunking.