1In 4-quart Dutch oven, heat oil over medium-low heat. Cook shallots in oil 3 minutes, stirring frequently. Add garlic; cook 2 minutes longer or until shallots are tender. Stir in broth and pumpkin. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
2In small bowl, mix half-and-half, cornstarch and dip mix with whisk until smooth. Stir into pumpkin mixture. Stir in chiles, orange peel, cumin, salt and pepper. Simmer 10 minutes longer, stirring occasionally, until thickened. Garnish individual servings with toasted pumpkin seeds.