Winter Soup : Indian pumpkin soup

We place a large pan with 1 peeled carrot and 800 grams of diced pumpkin with the skin. If pumpkin is not enough, you can add a little sweet potatoes. Fill the chicken broth or water (chicken wings) and bring to a boil. Cook on low heat for 30 minutes or until soft pumpkin. Clean the pumpkin from the skin (it's easier to do after boiling) and mix the contents of saucepan in a blender until smooth. Add 1 tablespoon of curry powder, slightly crushed chili pepper and 1 can coconut milk (can substitute cream). Cook 5 minutes on low heat. While the soup is cooked, ignited a large handful of pumpkin seeds in a pan with the lid with a small amount of olive oil. Seeds to serve soup.