Heat the oil in a large soup pot over medium-high heat.
Add bell peppers and onions, and saute for 10 minutes.
Stir in pumpkin, broth, coconut milk, and water. Stir well.
Add curry powder, cinnamon, ginger, salt, coriander, turmeric, and cayenne pepper if using. Stir well and add potatoes.
Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Add chickpeas and cauliflower, and simmer for another 10-15 minutes until cauliflower is tender. Taste and add seasoning as needed.
Notes
*You'll use one 15 ounce can of pumpkin + one extra cup*Feel free to taste and adjust seasoning as needed. Note that the flavor intensifies the longer it sits.