Cut cliantro leaves and tender stems from tougher stems; set aside leaves and tender stems for serving.

Heat 2 tablespoons oil in a large pot over medium. Add onion, garlic, carrot, chopped cilantro stems, and 1/2 teaspoon salt and cook until softened, 8 to 10 minutes.

Add pumpkin puree, chili powder, and ginger and cook, stirring often, until deepened in color, about 2 minutes.

Add broth and 1 1/2 cups water and bring to a boil. Reduce heat and simmer over medium-low, stirring occasionally, until flavors meld, 15 minutes.

Combine remaining 2 tablespoons oil and shallots in a small skillet and heat o high heat until shallots are bubbling and starting to darken around the edges, about 2 minutes. Reduce heat to low and continue to cook until golden brown, 2 to 3 more minutes. Transfer shallots to a paper towel lined plat with a slotted spoon; discard oil. Season shallots with a pinch of salt.

Whisk coconut milk in a medium bowl until thickened and set aside.

Puree soup in a blender until smooth and season with remaining 1 teaspoon salt and freshly ground black pepper. Serve soup in bowls and top with coconut milk, shallots and cilantro leaves. Serve with lemon wedges.