In a small blender: mix in the shallot, chili, ginger, garlic, lime zest, carrots and coriander-stalks to a paste. Better would be to use a pestle, but we just want to go fast. Add a little oil if necessary, to make sure your blender mixes everything well.

Pour some oil in a large soup pot with a thick bottom, crush the lemongrass stalk(s) and add. Add the spice paste and cook for a few minutes until the aromas are released.

In the meantime, you can cut and add the carrots.

Meanwhile you peel the pumpkin (unless you use butternut of Hokkaido), remove the seeds and cut the flesh into pieces. Add to the pot, pour over 1 liter (4 cups) of water or chicken broth, bring to the boil and simmer for at least 15 minutes.

In the meantime, you make fresh nut milk in a blender, unless you have coconut milk on standby. We prefer cashew milk anytime, unless we are making a spicy soup (spicy like in this Tom Yum soup recipe), then we would prefer freshly made coconut milk.

When the pumpkin and carrots are cooked, remove the lemongrass stalk(s) and puree the soup with a immersion blender. Add nut milk, rock salt, black pepper and lime juice to taste, puree again and your pumpkin soup is ready for serving. Enjoy!

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