Place the curry paste in a Dutch oven or stock pot and heat over medium heat until fragrant, about 1 minute. Add the chicken or vegetable broth, pumpkin, 1 teaspoon salt, and ½ teaspoon pepper. Increase the heat to high and bring to a boil, stirring occasionally, about 7 minutes. Stir in the coconut milk and cook for 2-3 minutes or until heated through. Taste and add more salt and pepper if desired. (Can be made ahead up to this point and stored, covered, in the refrigerator. Reheat over medium heat before serving.)