In a large soup pot, whisk together broth, carrot, pumpkin puree, cumin, coriander, cayenne, salt, cinnamon, and turmeric. Heat on medium, stirring frequently until soup begins to boil and reduce to a simmer. Continue to simmer for about 20 minutes, stirring occasionally. If soup is too thick, or if a thinner soup is desired, add 1/2 cup warm broth until desired consistency is reached.
Ladle soup into serving bowls and top with yogurt, pumpkin seeds, and a drizzle of olive oil. Serve hot.
OPTION: For a creamier soup, strain the soup through a fine-mesh strainer before ladling into serving bowls.