In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Saute until onions soften and follow with garlic.
Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes after that throw in the earlier sauteed peppers. Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly.
Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced). You can decide on how smooth or not you want this to be.
Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
Remove from heat, cover with a lid and let rest for 10-15 minutes before serving.