Cut pumpkin flesh into 1 cm (approximately 1/2-inch) wide strips or pieces. Peel shallots and cut into rings. Peel garlic and chop finely.
Blanch tomatoes in boiling water for a few seconds, peel, remove seeds and dice. Cut sun-dried tomatoes into small pieces.
Heat butter in a saucepan, add shallots and cook until soft. Add pumpkin, sauté briefly, then add garlic, ginger, fresh tomatoes and sun-dried tomatoes. Season with salt and pepper and orange juice. Simmer to reduce by 1/4. Then add vegetable broth, bring to a boil and simmer for about 20 minutes. Season to taste and serve sprinkled with pumpkin seeds (if desired, in small hollowed pumpkins).