Heat a soup pot on stovetop over medium heat and spray bottom with cooking spray.
Add in the sliced green onions and sauté for 30 seconds.
Then add ginger, garlic, curry powder, pumpkin and carrot and stir for 1 minute so the flavors develop.
Pour in the stock and tomatoes, add salt and pepper, and bring the mixture to a boil.
Reduce the heat and simmer for about 10 minutes, until the pumpkin is soft.
Switch off heat and allow the soup to cool. Then purée using an immersion blender.
Next, add in the coconut milk mix well and adjust the seasonings to suit your taste.
Warm the curried pumpkin soup thoroughly and garnish with toppings of your choice before serving.