In a large saucepan cook carrot, sweet pepper, and onion in hot oil for 5 minutes or until vegetables are almost tender. Remove from heat. In a large bowl combine the pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into onion and sweet pepper.
Bring mixture to boiling; reduce heat. Simmer, uncovered, about 10 minutes until heated through, stirring frequently. Stir in cilantro before serving.