Creamy Indian Pumpkin Soup

1 tablespoon coconut oil or ghee
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/2 teaspoon dried mustard
sea salt and white pepper
1 cup vegetable or chicken broth
1 1/2 cups coconut milk
1 can pumpkin puree
fresh lime juice

1. Heat the coconut oil or ghee in a soup pot over medium-low heat. Add the chopped onions and season with salt. Add the bay leaf and cook, stirring occasionally, for about 5 minutes. Add the garlic and cook another 2 minutes.
2. Add in the spices, a good pinch of salt and pepper, and cook for about 1 minute. Stir in the pumpkin, coconut milk, and broth. Raise the heat a bit and bring soup to a simmer. Reduce heat again and simmer for 15 minutes.
3. Remove the bay leaf and puree the soup using a stick blender. Taste and add more salt and pepper as needed. Finish with a squeeze of fresh lime juice, about 1 teaspoon to start. Stir in the juice and taste again. Serve drizzled with coconut milk leftover in the can and toasted pumpkin seeds.