In a saucepan or soup pot over medium heat, heat the curry paste until fragrant (approximately 1 minute), then add the pumpkin puree and chicken broth. Stir until all ingredients are fully combined.

Cook, stirring occasionally, for 3 minutes, then add the coconut milk (keep 2 tablespoons to the side) and cayenne pepper powder. Stir until fully combined.

Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then ladle the soup into bowls.

Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.