In a medium sized pot over medium heat, add peanut oil. Once the oil starts to ripple with heat, add onions and shallots, stirring often too lightly caramelize, about 7 – 9 minutes. Add the Thai paste (or store bought version to your tastes. If using a store version, add only a few teaspoons as it is usually stronger in flavor and has more heat), stirring to combine and cook for 2 minutes. Add the pumpkin, coconut milk, Anderson Valley Winter Solstice Ale and tangerine zest; bringing the soup to a simmer. Cook the soup for 15-20 minutes.