Lemon Pumpkin Sauce

I borrowed this idea from Mark's Daily Apple. I was searching for pumpkin recipes and Mark just so happened to have a whole article filled with them. I thought I would tweak it a bit. I thought lemon would give it a nice touch. I didn't have any broth, but I did have coconut milk, so that made it in there. I didn't have parsley; I used basil. I did have onions, but I also had shallots and decided to go with that.

4 shallots
2 cloves garlic
1 1/2 cups pumpkin puree (I used fresh)
1 cup coconut milk
1 Tbsp fresh basil chopped
Juice from 1/2 of a lemon
salt, pepper, smoked paprika, thyme, oregano to taste
1 Tbsp olive oil

In a medium sauce pan, saute shallots and garlic. when cooked, add pumpkin and mix. Then add basil, paprika, thyme, oregano, salt, pepper. Mix and cook for 3-5 minutes. Remove from heat and add the coconut milk and lemon juice, continue stirring.

You can put it threw the blender when you're don't if you like, or not. I did to make it smooth.