Recipe Pumpkin and lemongrass soup

1. Peel and remove the pumpkin seeds, and cut into small dice.
2. Tie the lemongrass sticks with the kitchen string to have 4 small fagots.
3. Peel and chop the shallots, garlic and gray, and brown in a large skillet for 2 minutes over medium heat, without going to brown.
4. Add the pumpkin, coconut milk, water and salt, and bring to a boil.
5. Add the lemongrass and cook for 40 minutes over low heat with a lid. Stir from time to time.
6. Remove the lemongrass (but keep the), add the minced coriander.
7. Pour the soup into the jars up to 2cm from the edge, add a lemongrass stick to each jar and immediately proceed to thermal treatment, 60 minutes at 100 ° C.

Presentation suggestion:

Add fresh minced coriander, small onions and grilled pine nuts when serving.