Heat the oil in a 3-quart saucepan or stockpot over medium heat. Add the onion and garlic, and sauté until onions are tender. Remove the mixture to a food processor or blender. Add the pumpkin and ginger, then purée until the mixture is smooth. Return the mixture to the saucepan. Add the coconut milk, chicken stock, salt, soy sauce, lime juice, and curry paste. Bring to a simmer, and cook for 15 minutes. Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more. Ladle the soup into serving bowls, and garnish with shredded coconut and remaining cilantro.