Heat olive or coconut oil in a pressure cooker.

Add onion and saute till it turns pink.

Add ginger, carrots, pumpkin and saute for a minute.

Add washed masoor dal, red chili powder, cumin powder, mixed dry herbs or curry powder, turmeric powder, black pepper, vegetable stock, salt and mix well.

If you do not have vegetable stock, you can also use a boullion or soup cube and 3 cups water instead.

Close the lid and pressure cook for 3 whistles over medium flame.

Once the pressure releases by itself, open the lid.

Blend to either chunky or smooth consistency using an immersion blender. I prefer it chunky. (If you do not have an immersion blender, transfer to a blender jar and pulse)

Return the soup to the cooker and stir in coconut milk (if using) and take a taste check and adjust salt & pepper accordingly.

Serve this golden glow soup immediately with croutons if preferred.

This soup keeps well for 4 to 5 days when kept refrigerated.