Peel onion, chop finely and saute in butter. Add the pumpkin pulp and ginger and saute. Pour broth, salt, pepper, turmeric, nutmeg, and cinnamon into the pan and stir. Put garlic through a press and add. Simmer for 20 minutes.
Wash shrimp and pat dry. Season with salt and pepper. Drizzle with lime juice. Marinate briefly.
Fry the shrimp in the butter for 5 minutes, turning halfway through.
Stir in the cocount milk and pumpkin pieces to the rest of the puree. Bring to a boil and season with salt and pepper.
To serve, pour soup into a dish and add the shrimp.