In a large stockpot over medium-high heat add the olive oil, onions and garlic. Cook until the onions become translucent and the garlic softens.
Add the vegetable broth, pumpkin puree, ginger, tomato paste, coconut cream, coconut milk, Thai green chilis, salt and pepper. Mix until well combined. Reduce heat to medium and allow to simmer for 20 minutes.
Using a hand blender carefully without splashing blend the soup until smooth and any chunks of onions or green chilis are blended.
Add the lime juice, stir and serve.
Storage: Store in a sealed container in the fridge for up to 4 days or freeze once completely cooled in heavy-duty freezer backs or freezer containers for up to 3 months. Thaw overnight in the fridge and reheat.Substitutions:If not following a vegan lifestyle you can swap the vegetable broth for chicken broth.