Tangy Pumpkin Soup

2 tablespoons coconut oil, Canola or other high-heat cooking oil

1/4 cup finely chopped shallot

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

2 fresh hot red or green chilies, preferably Thai chilies, thinly sliced (seeded, if you prefer less heatl

1 clove garlic, chopped

4 cups peeled and diced pumpkin

3 cups chicken stock

1 cup regular or light coconut milk

2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)

1 teaspoon palm or brown sugar

1 teaspoon salt

2 tablespoons fish sauce (nam pla)

1 tablespoon freshly squeezed lime juice

Italian basil leaves, for garnish