Heat olive oil in a stock pot or dutch oven and add the onions and carrots. Saute for 5 minutes.
Add the curry powder, turmeric powder, and paprika and stir to coat the veggies. Pour in the vegetable broth and bring to a simmer for 5 minutes.
Stir in the pumpkin puree. Cover the pot and let it simmer for 20 minutes. Remove from heat.
Add the coconut milk to the pot and stir in. If using an immersion blender, puree soup in the pot. If using a food processor or blender, let the soup cool and then transfer it in batches and puree until smooth. Return the soup to the pot.
Heat soup and season with salt and pepper to taste. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.