In a medium sauce pan, heat 1 tablespoon of olive oil over medium-low heat. Add the onions and garlic and cook until onions are wilted, stirring occasionally. Stir in the pumpkin puree. Stir in the chicken stock, and whisk until blended, and raise the heat to medium-high, bringing the soup to a boil. Stir in the Tabasco Habanero Sauce, curry powder and paprika, and season to taste with salt and pepper. Lower heat and simmer for about 3 more minutes.
Use an immersion blender or working in batches with a standard blender to puree the soup. Adjust seasoning with a little salt if necessary.
To serve, ladle the soup in bowls, garnish with drizzles of the coconut cream, and top with the pumpkin seeds. Enjoy immediately.