1. In a Dutch oven, over high heat, melt the butter2 tablespoons with the shallots2, garlic4, ginger1 teaspoon, basil leaves, and curry paste. Cook until the curry paste has thickened, about 5 minutes. Add the chicken and bell pepper1, and toss in the curry. 2. Pour over the broth2 cups, cover, and simmer 15 minutes, until the chicken is cooked through. Shred the chicken in the pot. 3. Add the coconut milk1, pumpkin, tamari/soy sauce1/4 cup, and peanut butter. Cook for another 5 or so minutes, until warmed through. 4. Cook the noodles1 pound according to package directions.5. Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro1/2 cup, and pomegranate.