Pumpkin Soup with Thai Red Curry Paste and Lemongrass

Name: Pumpkin Soup with Thai Red Curry Paste and Lemongrass
Ingredients: 3 tablespoons canola oil; 1 small white onion, chopped; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 stalk lemongrass, bruised; 3 tablespoons Thai red curry paste; 1 (15-ounce) can pure pumpkin puree; 2 cups low-sodium vegetable broth; Kosher salt; 1 (14-ounce) can unsweetened coconut milk; 2 tablespoons lime juice; Fresh cilantro, for garnish (optional); Thinly sliced Fresno chile, for garnish (optional)