In a pan with oil, sauté the onions until golden. Add ground beef and spices. Cook until the meat changes color and all liquids evaporate completely. Transfer the meat to a wide bowl and refrigerate until completely cooled.

In a bowl, place semolina, salt, and oil. Gradually add water while kneading until you get a workable dough. Cover the dough with cling wrap and refrigerate until use.

In a sauté pot with a little oil, fry onion strips until golden. Add chopped celery and stir. Add diced pumpkin, chopped tomatoes, chopped cilantro, tomato paste, spices, and enough water to cover completely. Cover the pot with a lid and cook on low heat for about 45 minutes.

While the soup is cooking, shape the kibbeh. Take a piece of dough and flatten it thin with your hands. Place 2 tablespoons of the filling in the center using a spoon. Use the back of the spoon to press the filling into the dough, leaving clean edges. Use your fingers to close the edges and remove any excess dough. Press the kibbeh with your hands to remove any air between the meat and dough, and roll into a nice, even ball.

Add the kibbeh to the soup, squeeze in lemon juice, and cook for about 25 minutes.