Heat up a pan and roast the peppers, zucchini, and onion in the coconut oil for 2-3 minutes. Add the shrimp and cook them until they become all red. Be careful to not overcook them, as soon as they became red remove the pan from the heat.
Blend the pumpkin puree along with the garlic, veggie broth, curry paste, and spices.
Pour the puree mix into a saucepan and warm it up.
Once it is warm, pour some of this puree into a bowl and top it with some shrimp and veggies mix. Garnish with fresh chives. Repeat this operation for each serving.