Instructions

1. Slice 2 small pumpkins in quarters, scoop out seeds. Rub with olive oil and sprinkle ground sea salt and black pepper. Back at 425 for 50 – 60 minutes until tender. Scoop out pulp.
2. Sauté onion in olive oil until soft and tender. Add tomato paste, pumpkin, ginger, turmeric garlic, broth, coconut cream, and coconut milk. Combine until heated through.
3. Place mixture into Vitamix or food processor. Add chilies and lemon juice and secure lid.
4. Select variable 1.
5. Switch Vitamix to Start and slowly increase speed to variable 10.
6. Blend for 45 to 60 seconds or until smooth. Season to taste with salt and pepper.For extra flavor garnish soup with chopped toasted peanuts and fresh chopped organic cilantro.