Thai Pumpkin Soup

I made this for the Relief Society Christmas party in December.

2 Tbsps vegetable oil
1 onion, finely chopped
1 Tbsp brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned & chopped into 1-inch chunks
2-1/4 c. water
1-2/3 c. canned coconut cream
1 Tbsp hot sweet Thai chili sauce (Maploy)
1 Tbsp lemon grass, finely chopped
1 Tbsp fish sauce
freshly ground pepper
1/4 c. fresh cilantro
chopped cilantro leaves, for garnish

In a large pot, heat oil and gently cook onion with brown sugar and garlic over low heat until softened (8-10 min). Add chopped pumpkin, water, coconut cream, chili, lemongrass or rind and fish sauce. Season with freshly ground pepper. Simmer for about 25 minutes until tender. Remove and puree until smooth. Just before serving, adjust seasoning to taste. Mix in chopped coriander. Ladle soup into bowls and garnish with a fresh coriander leaf.

*The same amount of grated lemon peel can be substituted.