In a large pot, heat butter and oil. Add onion, celery, ginger and garlic and cook over low heat until onion is translucent. Add allspice and cook for a few minutes. Add pumpkin, hot pepper and broth and simmer for 20-25 minutes until pumpkin is cooked through. Remove pepper. Puree in food processor or with immersion blender. Add coconut milk and heat through. Taste for seasonings. Garnish with fresh cilantro leaves.