In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
Garnish with pumpkin seeds, if desired, and serve.
Easy Weeknight Seafood Paella