Heat olive oil in a medium saucepan over medium heat.
Add onion, stir and cook until soft, about 4 minutes, then add garlic and cook until lightly browned. Add celery and cook for another 3 minutes. Add broccoli and cook for another 2 minutes. While continuing to stir the broccoli mixture, add the thyme, curry powder and sea salt. Incorporate well. Add water and bring to a boil and cook, covered, until bright green and tender, about 20 minutes. Remove from heat, and let cool slightly.
Transfer soup to blend in a high-speed blender and puree with avocado and 3 teaspoons of lime or lemon juice. An immersion blender or traditional blender may also work. Pour blended soup into serving bowls. Garnish with pumpkin seeds.
If using a standard blender to purée the soup, fill the container halfway while leaving the hole in the lid open and covered loosely with a dishtowel. This will allow the heat to escape.
Serving size: 1 1/3 cups Calories: 185, Fat: 11 g, Saturated fat: 1 g, Carbohydrates: 20 g, Sugar: 2 g, Sodium: 200 mg, Fiber: 4 g, Protein: 9 g, Cholesterol: 0 mg