Combine the vegetable broth, coconut milk, pumpkin, and curry paste in a stock pot and bring to a simmer, stirring occasionally. Let simmer for 15-20 minutes. Taste and add salt and pepper, as desired.
This soup can be served hot or cold. For appetizers, pour into shot glasses, small glasses, or teacups, and garnish with either chili garlic oil (if you want some extra heat) or chopped chives. To serve as a soup to start a meal, serve hot in bowls, garnished as desired.