Heat the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add one diced onion and sauté for 3-4 minutes until soft and translucent.

Add Garlic and Ginger: Stir in 3 minced cloves of garlic and 1 tablespoon of freshly grated ginger. Cook for 1-2 minutes.

Bloom the Spices: Add 2 tablespoons of curry powder, ½ teaspoon of cinnamon, and a pinch of cayenne pepper. Cook for 30 seconds until fragrant.

Mix in the Base Ingredients: Add 1 can of pumpkin purée, 1 can of coconut milk, and 2 cups of vegetable broth. Stir until smooth.

Simmer the Soup: Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes.

Blend Until Smooth: Use an immersion blender to blend until silky smooth.

Final Seasoning Touches: Taste and add salt, pepper, and lime juice. Warm on low heat before serving.