Place a large pot over high heat. Add in the onion, garlic & ginger, saute for 2 minutes. Add in the lemongrass & coriander (cilantro), saute for a further 2 minutes.
Add in the pumpkin & kaffir lime leaves, season to taste & saute for 5 minutes to soften the pumpkin, stirring regularly.
Add in the vegetable stock, give it a mix through, bring to a boil, reduce heat to low & simmer for 25-30 minutes or until the pumpkin is completely soft.
Remove from heat & allow to cool if you're using a blender or food processor. If you are using an immersion blender only turn off the heat, no need to wait for it to cool down. Add in the chopped coriander (cilantro) leaves & stems & blend until everything is completely smooth, scraping down the sides if necessary.
Place the pot back over low heat, pour in the coconut milk, season to taste, serve with the garnishes & toasted bread. Dig in.