In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and let cool for 10 minutes.
Transfer the soup to a blender (or use an emulsion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with roasted pumpkin seeds.
Combine the garlic, onion, paprika, oregano, pepper and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over them. Rub the spices into the chicken, if needed, to coat well.
Heat a nonstick grill pan over medium heat. Drizzle with the olive oil. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip the pieces over and cook for 3 to 5 minutes until they’re cooked through. Repeat with remaining chicken.
Preheat oven to broil.
Place an oven rack 6 inches from the top of the oven. Put a wire rack over a large baking tray and arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
Let the cooked chicken rest for 5 minutes before serving. Sprinkle the pieces with cilantro, if desired.