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Saute onio in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth. Combine until thoroughly heated and place in blender. Add chilies, coconut cream, coconut milk, and lemon juice. Blend for 30 seconds.
Serve immediately.
Serves 2-4.

2 tablespoons olive oil
1 large onion, peeled, chopped
1 tablespoon tomato paste
2 1⁄2 cups canned pumpkin
2 tablespoons fresh ginger grated
1 clove garlic, peeled, chopped
3 cups chicken or vegetable broth
1 tablespoon chopped green chilies 3⁄4 cup coconut cream
3⁄4 cup coconut milk
1 tablespoon lemon juice
Sea salt and ground pepper to taste

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