Heat the olive oil in a large saucepan over medium heat. Saute the onion until translucent and soft. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes.
Add the pumpkin and liquid vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the coconut milk and lime juice and cook for a further 5 minutes. Allow to cool slightly before pureeing in a food processor or with a stick blender.