Place the onion into the Thermomix bowl and chop of Speed 6, 5 seconds. Scrape down the sides of the bowl.
Add the olive oil, minced garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees, Speed 1.
Add the pumpkin and liquid vegetable stock and cook for 20 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
Add the coconut milk and lime juice and cook for a further 5 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes).