Peel and roughly chop the onions, garlic and ginger.
Wash the pumpkin, cut it in half and remove the seeds. Slice the pumpkin into even slices (the skin can stay on), not too thick or thin (see the video) This is to promote even cooking.
Remove the outer leaves of the lemongrass and set aside. Finely chop the softer inside part.
Cut one whole red chilli into large dices, retaining the seeds. Save the other chilli for garnish.
Heat the oil in a large pot over a medium high heat. Add the bay leaf and peppercorns.
Add the onions and garlic and sauté until the onions are soft.
Add the pumpkin slices and cook until they start to caramelise (this means that they will be a bit charred and look roasted)
Add the lemongrass and chilli. Sauté for another 5 minutes.
Add the outer leaves of the lemon grass and pour in the vegetable stock. Season with salt, cover and bring to a boil.
While the soup is cooking, wash the pumpkin seeds. Mix the seeds with a small amount of oil, paprika, or any spice of your choice, and roast in a pan or oven for the garnish.
Skim the foam from the top and simmer for 20 minutesminutes, until the pumpkin is soft.
Let the soup cool down and remove the outer leaves of lemon grass and discard.
Remove the bay leaves and discard them.
Puree the soup in a blender.
Bring the puree back to the pot and heat it. Add coconut milk and mix.
Serve hot, garnished with roasted pumpkin seeds and thinly sliced chillies without seeds.