In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
Shake the coconut milk well. Open it and stir until the milk is creamy and smooth. Uncover the stockpot and whisk in the coconut milk.
Return the soup to a simmer. Cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.
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Notes
I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them. Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend using it.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power. If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.
I don't recommend freezing this soup. In my experience, its texture and flavor don't survive the process of freezing and thawing.