Heat coconut oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and just starting to turn golden at the edges. Stir in the garlic and ginger and cook for 1 minute until fragrant.

Add the curry powder, cumin, and cayenne (if using) to the pot. Stir constantly for 30 seconds until the spices smell toasty and darken slightly - this wakes up their flavor.

Scrape in the pumpkin puree and stir to combine with the spices and aromatics. Pour in the coconut milk and vegetable broth, whisking until smooth. The mixture will look thin - that's normal.

Add the drained chickpeas and bring to a gentle simmer. Reduce heat to medium-low, cover partially, and cook for 15 minutes, stirring occasionally, until the curry thickens to coat the back of a spoon.

Stir in the chopped spinach a handful at a time, letting each batch wilt before adding more. This takes about 2 minutes total. Remove from heat.

Stir in the fresh lime juice and season with salt to taste. Ladle into bowls and top with chopped cilantro. Serve over steamed rice with extra lime wedges on the side.