Spicy Thai Pumpkin Coconut Soup (Paleo, Gluten-free, Vegan)

Ingredients

• 1 brown onion (diced)
• 1 stalk lemongrass (cut in thirds)
• 1 long red chilli (diced and deseeded)
• 2 tablespoons diced fresh coriander (cilantro stalks/roots)
• 2 cm fresh galangal piece (or 1 teaspoon powder, optional)
• 2 cm turmeric root piece (or 1 teaspoon of turmeric powder)
• 4 kaffir lime leaves (optional)
• 2 teaspoons coconut oil
• 4 cups pumpkin (peeled and cubed, sweet kind like Kent/Japanese is best)
• 2 garlic cloves (diced)
• 2 tablespoons fish sauce (use coconut aminos or Tamari as an alternative)
• 1 litre vegetable stock
• Peel from half of fresh lime
• 1/2 cup coconut cream (100 ml / 3.5 fl oz. plus extra to serve (see notes above))
• 2 tablespoons lime juice
• Coriander/cilantro leaves to serve