On low heat, saute onions, garlic, ginger, curry, salt together in coconut oil until onions are translucent and ginger/ garlic is golden brown.
Add squash and broth and simmer together until squash is tender enough to stick a fork through. About 25 minutes.
Use immersion blender to blend together. BE CAREFUL! Your soup is hot.
Portion out about 1 cup of soup in a bowl.
Top with a squeeze of lime, a dollop of plain coconut yogurt, and pumpkin seeds.
