Soften the onion. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened.

Add the aromatics and spices. Stir in the garlic and ginger and cook for 1 minute. Add the curry powder and cumin and stir for 30 seconds, until fragrant.

Simmer the squash. Add the butternut squash, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, until the squash is very tender.

Toast the pepitas. While the soup cooks, heat the olive oil in a small skillet over medium-low heat. Add the pepitas and salt. Toast for 3–5 minutes, stirring frequently, until lightly golden and beginning to pop. Transfer to a plate to cool.

Blend until smooth. Stir the coconut milk into the soup. Remove from the heat and blend with an immersion blender until creamy. If using a countertop blender, work in batches and follow its instructions for blending hot liquids.

Finish and season. Return the soup to low heat and warm gently for 2–3 minutes. Add more broth if you prefer a thinner consistency. Taste and adjust the salt and pepper, adding the optional lime juice for a bright finish.

Top and serve. Ladle into bowls and finish with Brown Butter Pumpkin Seeds (or Original Pumpkin Seeds, if vegan), a swirl of coconut milk, fresh cilantro and a squeeze of lime.