Prepare the butternut pumpkin by cutting off the top. Slice the pumpkin in half. Remove the seeds and stringy pieces from the flesh. Use a knife or a spoon to remove 3 1/2 cups of flesh. Cut the flesh into half inch thick cubes. Set aside in a bowl.
Peel the onion. Slice and dice the onion and set aside. Peel the garlic clove and finely dice the clove with a chopper or a sharp knife. Add to the onion. Cut the red chili. De-seed the chili and finely chop with the chopper or a sharp knife and add to the onion and garlic.
Use a Dutch oven to heat the olive oil on high. Add the chili, garlic and onion to the hot oil. Reduce the heat and sauté until the onion is soft and translucent.
Add the broth and pumpkin to the pot. Turn the heat up to bring contents to a boil. Reduce heat and simmer 20 to 30 minutes or until the pumpkin becomes soft.
Cool the mixture. Place the mixture into a blender and blend to make the texture of the soup smooth. Place the blended soup mixture into the pot. Add the coconut milk and heat. Serve in bowls.