Roasted Pumpkin and Ginger Soup

INGREDIENTS:1 small fall pumpkin
3 cans coconut milk
2 pints chicken stock
1 leek, washed and roughly chopped
1 Tbsp. ginger, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 stem lemongrass, chopped
1 bunch cilantro, washed and picked
¼ cup brown sugar
¼ cup chives, choppedDIRECTIONS:Preheat oven to 375°F. Peel the pumpkin; remove seeds and set aside. Chop pumpkin into large pieces and place on a baking tray . Coat with

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