Make the soup:
Add olive oil, shallots, and garlic to a large stock pot; sauté until soft, about 4 to 5 minutes. Add mushrooms and salt and cook for another 5 minutes. Add tapioca flour and curry powder; stir until the mushrooms are well coated. Slowly add half the stock, stirring gently, then add remaining stock and bring to a boil. Add the pumpkin, coconut milk, and reishi powder; stir well, then simmer for 10 minutes. Using an immersion blender, blend until soup is smooth.
Make the toppings:
Add olive oil to a large sauté pan set over medium-high heat. Add mushrooms in a single layer, and let sit until caramelized, about 2 to 3 minutes. Toss, and continue sautéing until tender, about 5 to 7 minutes more. Ladle soup into bowls, then top with mushrooms and pumpkin seeds.