For an optional garnish topping, chill the coconut milk for at least 15 minutes up to overnight. Remove the lid and scrape out a few TB of the thick cream. Reserve for a garnish at the end. Use the rest of the coconut milk in the recipe.
Sauté the onions in the olive oil until golden brown. Add the pumpkin, ½ of the broth, bay leaf, curry powder, and nutmeg. Simmer uncovered for 15 minutes, stirring periodically.
Let the soup cool slightly and then purée the soup by transferring to a blender or using an immersion blender. DO NOT try to blend the soup in a blender when it is very hot. Add some of the cool broth when blending as needed. Return the soup to the pan and add the rest of the broth, the rest of the coconut milk, salt and pepper. Simmer for 5-10 min.
Top with a sprinkle of toasted pumpkin seeds, chopped chives and/or the reserved coconut cream.