Preheat the oven to 400 F. Line the baking sheet with aluminum foil. Toss the pumpkin and tomatoes with about 3 Tbsp of cooking oil and salt and roast them in the oven until they are tender, about 20 minutes or so
In a large pot, preheat the rest of the cooking oil. Add in shallots and saute until they are fragrant and soft. Add in garlic and cook for another 30 seconds. Add in the curry paste and saute for about 1 minute. Add in the chicken broth and bring to a gentle simmer. Add in the chickpeas, roasted pumpkin, and tomatoes. Have a taste and season with more salt to your taste if necessary. Sprinkle with some cilantro leaves.