1In a Dutch oven or soup pot, heat a drizzle of oil over medium-high heat and sauté the onion and peppers with a pinch of salt for 4-5 minutes, until soft. Add the garlic and curry paste or powder and cook for another minute.
2?Add the squash, stock and lime juice, bring to a simmer and cook for 20 minutes, or until the squash is very soft. Let cool slightly, and blend until smooth right in the pot using a hand-held immersion blender. (Alternatively, transfer the soup carefully in batches to a blender and blend until smooth, holding a tea towel over the lid in case of splatters.)
3If you like, stir in some cream, yogurt or coconut milk. Serve topped with chopped pumpkin seeds, if you like. Serves 6-8.