1Saute pumpkin, garlic, ginger and onion lightly in olive oil.
2Add stock, bring to boil and cook gently for 15 minutes.
3Let cool slightly and puree in blender or food processor.
4Return to heat, add coconut cream, lemon juice, tomato paste and sugar and simmer another five minutes.
5Season to taste with salt and pepper.
6Add chilli pepper on the top.