Recipe Pumpkin & lemongrass soup

1. Peel and deseed the pumpkin and cut into small chunks.
2. Tie the lemongrass sticks with cook's string so you have 4 small bundles. 
3. Peel and slice the shallots, garlic and ginger and fry in oil in a large pan. Cook for 2 minutes on a medium heat, without allowing to brown.
4. Add the pumpkin, coconut milk, water and salt and bring to the boil.
5. Add the lemongrass and cook for 40 minutes on a low heat with the lid on. Stir occasionally.
6. Remove (but keep) the lemongrass, add the chopped coriander and stir into the soup.
7. Pour the soup into clean jars, add one lemongrass parcel into each jar.
8. Sterilise for 30 minutes.

Serving suggestion:

Add more freshly chopped coriander, spring onion and crushed roasted pinenuts