Heat a large pot and place over medium high heat. Add olive oil followed by, onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Add ginger, curry powder and cayenne pepper. Stir until combined.
Stir in local butter, local milk, broth, lentils and pumpkin puree. Once simmering, taste and season accordingly. Simmer and let thicken for 20-30 minutes.
Once ready, pour into serving bowls, garnish with cilantro, and serve with naan.