Thai-scented pumpkin soup

This soup satisfied two needs: the one to fix a nice and not too heavy (having indulged in the usual mountain-top restaurant food such as rösti and huge helpings of spaghetti over the weekend) supper in little time and the one to use up a half-used carton of coconut milk. The thai-style pumpkin soup was great to do away with the coconut milk but there's one thing: I bought lemongrass stalks and kaffir lime leaves for an authentic taste and as always, the little packets held more than I used in one go so I will have to find something else to make with that and I will possibly be forced to buy other ingredients in way-too-big quantities - dear, reader, can you see where this is leading? I'll be stuck in a culinary perpetuum mobile.

Thai-scented pumpkin soup (serves 2-3)

• 800g pumpkin, peeled and cut into chunks
• 0.5 onion, cut into strips
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 3 pieces of lemongrass
• 4 kaffir lime leaves
• 0.5 small red chili, finely chopped
• 2 vegetable stock cubes
• juice of 0.5 lime or lemon
• 2 tablespoons fine brown sugar
• 1 tablespoon fish sauce
• 2 dl coconut milk
• 1 handfull finely chopped parsley
  

Bash up the kaffir lime leaves and the lemongrass in a pestle and mortar. Heat the olive oil in a large saucepan, then add the onion and fry over a low heat for a couple of minutes. Add the kaffir lime leaves, lemongrass, chili and garlic and fry for another minute. Add the pumpkin and stir. Add water to just barely cover the pumpkin, then add the stock cubes and bring to a boil. Reduce the heat and simmer until the pumpkin is almost tender. Add the parsley and simmer a little longer until the pumpkin is very soft. Remove the lemongrass and kaffir lime leaves and blend the soup until very smooth. Add the coconut milk, lime or lemon juice, fish sauce and sugar and stir well. Laddle into bowls and serve.