2 T coconut oil or extra virgin olive oil
2 shallots, finely diced (about 1/4 cup)
1 T fresh ginger, grated
1 3" piece of lemongrass
2 lbs (or 1kg) pumpkin, peeled and cut in large dice
5 C vegetable stock or bone broth or water
1 C coconut milk, divided
Celtic Salt, to taste
Freshly ground black pepper, to taste
3 T pumpkin seeds, toasted (the toasting is optional)
In a medium saucepan, heat the oil over medium heat. Add the shallots and let cook for 2-3 minutes before adding the ginger and lemongrass. Then, let them cook together until translucent and fragrant.
Add the pumpkin and a generous pinch of salt. Stir to combine and add 1/2 C of the stock/broth/water.
Once the stock has almost fully evaporated, add the remaining stock and bring to a boil. Then, reduce to simmer and add the coconut milk (except for 2-3T). Let it cook till tender, around 30 minutes. Remove and discard lemongrass.
Transfer soup to a blender one ladle full at a time and puree until creamy and awesome. Return back to the saucepan and adjust seasoning.
Serve garnished with pumpkin seeds and a swirl of coconut milk. If you've got fresh herbs to play with, mint or cilantro would work nice.