Best Pumpkin Soup

I made the yummiest creamy pumpkin soup I've ever made over the weekend; and it was super easy too!
I peeled and chopped part of a Japanese Pumpkin to make about 4 or 5 cups; put that into a pot and added about 2 and a half cups of water (to cover the pumpkin). You could use a veggie stock-I didn't have any on hand...I only use home made and hadn't done any in a while.
I added 2 teaspoons of ginger then chopped up 2 stems of peeled lemon grass and put that into the pot and brought to a boil then simmered until the pumpkin was super soft. I took it off the burner and put the contents into a much larger pot in order to let it cool quickly.
I put the soft pumpkin, spices and water into a blender to puree' (2 separate batches) then back into the pot to warm-added one 270ml can of coconut cream, heated through. A bit of salt and pepper and Voila! Super yum!
You could use low-fat or whatever for your coconut cream-I no longer use low-fat or reduced-fat; and I don't know the calories or fat content of this dish; I consider it a bit of a treat meal.
There ya go!
Bon Appetit!
Ciao for now!