Pumpkin soup with lemongrass

Ingredients:
500g pumpkin, peeled, deseeded and cut into small cubes
400ml vegetable stock, preferably organic
1 large brown onion, diced
1 lemon grass, cut in half and bruised with the back of a knife
4 tablespoons coconut cream
2 tablespoons olive oil
Salt and pepper, to taste


Method:
1. In a pot over medium high heat, fry the onions in the oil until translucent and soft (about 3 minutes).

2. Add the pumpkin, lemongrass, a pinch of salt and vegetable stock and simmer over low heat for about 20 minutes until the pumpkin is tender.

3. Remove the lemongrass and place in a blender. Puree until smooth and velvety.

4. Pass through a medium fine sieve to ensure the consistency.

5. Add salt and pepper according to taste and serve with a drizzle of coconut cream.