asian-infused pumpkin soup

pumpkin - peeled and chopped into chunks (whatever variety(s) you prefer)
2 red onions, finely chopped
2 cloves garlic, crushed
1 inch ginger, finely chopped
1 red chili, finely chopped
1T curry powder
2t sugar
Maldon
freshly ground black pepper
1 stick of lemon grass - lay it flat on a board and smack it a few times with a rolling pin or pestle
1 chicken stock cube
1-2 chopped tomatoes
water
milk - or coconut milk if desired

Cook the pumpkin in boiling water until soft, drain and set aside. Sweat the onions, garlic, ginger and chili in oil until transparent. Add the curry powder and stock. Add all other ingredients, except the milk and chopped tomatoes. Cook for 5 minutes, remove from heat, fish out the lemon grass and puree the remaining pumpkin mixture with a hand-held blender. Once smooth, return to the heat, add the milk and chopped tomatoes and cook gently for a further 5 minutes. Serve with a dollop of yogurt and scattering of coriander leaves.