Heat a medium pot over medium-high heat, then add the butter. When the butter is melted, add the garlic and red pepper flakes. Cook for 30 seconds, stirring frequently. Stir in the tomato paste and cook for an additional 1 minute.

Whisk in the vegan chicken broth, canned pumpkin, and salt, stirring until smooth. Bring just to a boil, then reduce the heat to low.

Stir in the parmesan cheese and remove from heat.