Clean and cube the pumpkin. Slice the chili, dice the onion, and peel the garlic.
Sauté the onion in olive oil, press in the garlic, stir briefly. Add in pumpkin, chili, paprika, and sauté for 2 minutes.
Pour in the broth and simmer for 15 to 20 minutes.
Toast pumpkin seeds in a pan.
Blend the soup until smooth. Combine yogurt with flour and mix into the soup.
Allow soup to simmer for another 5 minutes. Season with salt and pepper.
Serve hot with toasted pumpkin seeds and a dollop of yogurt.
