Core and dice the pumpkin. Peel and finely chop the onions and garlic cloves.
Heat a little oil in a saucepan or very large frying pan (ideally a wok) and add the onions, garlic and pumpkin pieces. Lightly sweat the vegetables over a medium heat.
Then add the lentils and fry only briefly (be careful: the lentils must not turn brown!) and immediately deglaze with the stock.
Add the spinach and simmer for 15-20 minutes with the lid on. Stir from time to time so that the spinach is distributed. Then add the coconut milk and stir in. Season with salt, pepper and turmeric and simmer uncovered for another 10-15 minutes until the desired creaminess is reached.
Decorate with coriander and serve.