In a large saucepan or stock pot, heat oil over medium-high heat. Add the chopped onion, minced garlic, and minced ginger, and cook, stirring, until translucent, and slightly charring on the edges. Stir in the chopped chiles and pumpkin purée. Then whisk in the stock. Bring the mixture to a slow boil. Reduce the heat to low and simmer the soup for 20 minutes.

Add coconut milk, brown sugar-substitute, and peanut butter to the mixture and with an immersion blender, purée the soup until silky smooth. Season with salt and white pepper. Keep the soup warm over low heat.

Ladle the soup into the bowls, and top with a dollp of crème fraiche or yogurt and a sprinkle of chives. Omit the dairy and drizzle of olive oil for a vegan alternative.