In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!