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Mix pumpkin and coconut milk powders in a medium-sized zip lock freezer bag.
Pack pumpkin seeds separately.
Pour dry soup mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to a boil, stirring occasionally.
Season to taste with salt and pepper.
Remove from heat, sprinkle with pumpkin seeds over soup and serve.
Bring 1 cup water to a boil.
Carefully pour hot water into the bag with the dry soup mixture; stir well and seal.
Let sit in a cozy for 5 minutes.
Serve topped with pumpkin seeds.