Coconut milk is often used in Asian cooking as a base for creamy soup that uses curry as its main seasoning. Popular in many of the world's cuisines, curry, along with coconut milk, makes a hearty, robust soup when combined with the rich flavor and starchy texture of fresh pumpkin.
Heat olive oil in Dutch oven until it ripples. Add pumpkin pieces. Saute over medium heat, stirring often, for about 8 to 10 minutes.
Add coconut milk, curry paste and 1 cup of chicken or vegetable stock. Stir well to mix.
Cover and cook over medium heat for 30 to 40 minutes, until pumpkin is tender when pierced with a fork.
Remove pan from heat. Puree the mixture in the pan with the stick-type blender. Return to stove burner.
Add additional chicken or vegetable stock, a cup at a time, until the soup is of the desired consistency. It should be thinner than pudding, but thicker than heavy cream.
Add salt and pepper to taste. Sprinkle about 1 tsp. of toasted pumpkin seeds on each bowl when serving.