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.