My Best Pumpkin Soup

2 Tablespoons Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
1-1/2 teaspoons Garam Masala
1/2 teaspoon Black Pepper
1-1/2 teaspoons Ginger, grated
1 can light Coconut Milk
2 cups Pumpkin, pureed
Salt, to taste
1–2 cups Water or Vegetable Stock
1 Lime, juiced

Heat olive oil in deep pan over medium heat. Add chopped onion and sauté until soft and translucent. Add the garlic and sauté for 1 minute. Add the garam masala, black pepper and ginger, and sauté 1 more minute. Add the coconut milk and pumpkin, and stir to mix thoroughly. Place mixture in blender, and puree until creamy. Pour soup back into rinsed deep pan or soup pot. Cook for 15 minutes, adding salt to taste. If needing to be thinned, add a little water or vegetable stock to desired consistency. Before serving, mix in the juice of one lime.