Thaï pumpkin and coconut milk soup Recipe

• 1 french shallot, chopped
• 1 small onion, chopped
• 2 to 3 tbsps (30 - 45 ml) olive oil
• 1/2 to 1 tsp (2 - 5 ml) curry powder
• 1 to 2 tsp (5 - 10 ml) tomato paste
• 2 cups (500 ml) pumpkin (without the skin), diced
• or buttercup squash (leave the skin on), diced
• 1 - 13 oz (400 ml) can non-sweetened coconut milk
• 1 tbsp (15 ml) concentrated vegetable stock or bouillon
• 1 tbsp (15 ml) freshly chopped cilantro
• 1 lemongrass stalk (optional), cut in 2 pieces
• 1 tsp (5 ml) pumpkin seed oil (optional)
• Water

Directions