Heat the oil in a large, high-sided skillet over medium-high heat. Add the onions
, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until softened and lightly browned, 6 to 8 minutes. Reduce the heat to medium; add the ginger, garlic, curry powder
and 1 tablespoon water; and cook, stirring constantly, until the garlic is softened, about 2 minutes. Stir in the pumpkin
puree and coconut milk, bring to a gentle simmer
and cook, stirring occasionally, until the mixture has reduced slightly and thickened, about 15 minutes. Stir in the lime juice, honey
and 1/2 teaspoon salt.
Transfer the dip to a serving dish, and garnish
with the lime zest
. (The dip can be made ahead and refrigerated for up to 1 day; serve cold, or warm up in a microwave.) Serve with plantain
chips, sweet potato chips
and/or warm naan bread for dipping.
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