Dice onion and garlic cloves. Set aside.

Heat large pot over medium heat and add butter.

When butter is melted, add onion and sauté for 3 minutes until translucent.

Add garlic and sauté for 1 minute.

Add paprika, chili powder, cumin, turmeric, and salt. Stir and cook for 3 minutes.

Add vegetable broth, coconut milk and pumpkin.

Bring to a boil and let simmer for 5 minutes.

Transfer to a blender or use an immersion blender to puree soup. Puree until smooth.

If using blender, add soup back to pot.

Simmer on low for 10 minutes.

Preheat oven to 250 degrees.

Once pumpkin seeds are removed from pumpkin, bring a pot of water to a boil and add pumpkin seeds. Boil for 10 minutes.

Drain and transfer to paper towel and pat dry.

In a medium bowl, mix pumpkin seeds, melted butter, sugar, salt, pumpkin spice, and cayenne pepper. Mix until well combined.

Spread on a baking sheet and roast for 1 hour, turning seeds every 10 minutes.