Heat the Coconut Oil (2 tablespoon) in a deep pan on medium heat then add the Celery (1/2 cup), Garlic (1 clove), and Onion (1 cup). Let it sweat down for 3-4 minutes on low heat.
Add the Curry Powder (1 tablespoon), Ground Coriander (1/4 teaspoon), and Fresh Ginger (1/2 teaspoon). Allow this to cook on low for 4 minutes. Add the Pumpkin (4 cup) and stir well.
Add the Scotch Bonnet Pepper (1/4), Vegetable Broth (3 cup), Coconut Milk (1 cup), and Salt (1/2 teaspoon). Reduce to a gentle simmer and cook until the pumpkin pieces becomes tender enough to fall apart, about 25 minutes.
Use a hand blender for 1 minute to create a smooth soup.
As your guests arrive you can pour some of this Coconut Curry Pumpkin Soup in little serving bowls or in shooter glasses and serve.