Pre-heat the oven to 180°C
Peel, de-seed and dice the butternut pumpkin into 3-4cm cubes. Place over a baking sheet, and season generously with salt & pepper. Roast for 30-40 minutes or until fork-tender. Remove from the oven and set aside to cool
Heat a large saucepan over medium-high heat. Heat the coconut oil, then add the onions and cook for 3-4 minutes or until they have softened
Add the curry paste, garlic, ginger and kaffir lime leaves and quickly fry them for 3 minutes or until the paste starts to spit
Add the coconut milk, stir to combine well and cook until it starts to bubble
Add 2 cups of the vegetable broth and the diced chicken thighs. Bring to boil, then turn the heat down to medium and place the lid over the sauce pan. Cook for 7-10 minutes or until the chicken is cooked through
Once the pumpkin has cooled, puree in a food processor until smooth. Add the pumpkin puree to the saucepan and stir to combine until you achieve a smooth consistency.
If the soup has become too thick, add a bit of extra vegetable stock. If it is too watery, simmer with the lid off until the soup has thickened to your desired consistency.
Ladle into serving bowls, add a sprinkle of chilli flakes and toasted pumpkin seeds. Serve warm