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Combine the spice mix ingredients in a small bowl and set aside.
Heat the oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon, and stir for 1 minute.
Add the onion and cook for 2 minutes to soften. Add the turmeric, garlic and ginger and cook for 1 minute.
Add the spice mix and stir for 30 seconds, until fragrant. Add the pumpkin and stir for 2 minutes.
Add the stock, chickpeas and coconut cream. Stir and bring to a simmer. It’s fine if some pumpkin is not submerged in the sauce. Cook for 10 minutes, stirring occasionally, until the pumpkin is soft all the way through, but not collapsing.
Stir in the coriander and serve, garnished with extra coriander leaves and crispy fried shallots.