Take a large saucepan and place over medium heat to warm it up. Pour all the broth into another small saucepan and place over low heat.
To add delicious flavors to the soup, take a food processor and put lime leaves, chili, garlic, ginger, lemongrass (pre-cut and crushed with the back of a knife) and a pinch of salt in it.
Chop a few leaves from the top of a bunch of cilantro and put in a food processor. Turn it to maximum speed for about 30 seconds. While this is happening add a few drops of olive oil, five spices and ground cumin.
Pour the resulting mixture directly into your hot large saucepan and stir for a couple of minutes. Add chopped onion, then cook for about 8-10 minutes.
Cut the pumpkin into small cubes about 2-3 cm in size and put in a saucepan, mix well, then pour in the broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until pumpkin is soft.
At this point, add the rice and mix well. If the soup looks a little dry, you can add a little water. Continue to cook for about 8 minutes until the rice is almost cooked through, then add the coconut milk and bring the mixture to a boil. Cook for a couple more minutes.
Remove the saucepan from the heat and stir well, then season with salt and pepper to taste. To give the soup a more expressive taste, add lime juice.