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If you use canned pumpkin, use 2 cans of solid-pack pumpkin. If you use a pumpkin, roast in the oven for 30 minutes. Remove from oven, cut in half. Scoop out the seeds and set them aside for toasting. Allow pumpkin to cool a little bit, then scoop out 4 cups of flesh. Set aside.
Chop shallots, garlic, and ginger. Over medium heat, melt ghee in a large stock pot. When it melts, add onions, garlic and ginger. Saute in the ghee for about 2 minutes, until onions become translucent. Now, add all the spices and saute for one more minute. Add pumpkin, vegetable stock, and 4 cups of water. Bring to a boil, and reduce to a simmer. Then add the coconut cream. Let cook for 30 minutes.
Meanwhile, spread pumpkin seeds on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes at 350 degrees. Remove from oven and set aside. This is your garnish!
With a slotted spoon, add chunks to a blender or food processor. Transfer blended pumpkin back to pot and stir thoroughly with the liquid. Add the juice of one whole lime. Stir.
Serve hot and sprinkle with coconut flakes and pumpkin seeds. Feel free to crack a little fresh pepper and add a dash of salt to each bowl for extra flavor. Enjoy!