Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the pumpkin to the pot and stir to coat with the onion and garlic. Cook for 10 minutes, stirring occasionally.
3. Add the broth to the pot and bring to a boil. Reduce the heat and simmer for 20-30 minutes, until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Return the soup to the pot and add the curry powder and honey. Stir to combine.
6. Add the coconut milk to the pot and stir to combine. Season with salt and pepper to taste. Serve hot.
