Sauté shallots and pumpkin in half the butter. Add chili, lemongrass, ginger, curry, cloves and cardamom. Add white wine and stock, season with lime juice, salt, sugar and nutmeg.
Let the soup simmer gently without a lid over medium heat for 15 minutes, then blend with a hand blender and pass through a fine sieve.
Fold in the remaining butter. Season the soup again, sprinkle with coriander and bring to the table not too hot.
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