Add the shallot, garlic, ginger and olive oil to a small food processor, and process for 10 seconds or until well minced. ( you can also grade the ingredients directly into the pot if you don’t have a food processor).
Transfer to a medium-sized pot and sautée for 30 seconds to 1 minute, on medium-high heat.
Add the pumpkin pure, veggie broth, coconut milk, maple syrup, salt and pepper. Whisk until well combined.
Bring to a boil and simmer for 5 to 8 minutes. Serve with toasted pumpkin seeds, dusting of cayenne pepper and a drizzle of coconut.