Fry the shallot in a little sunflower oil on medium heat until soft and translucent. Add the pumpkin and cook for 5 minutes. Add the ginger, lemongrass and five-spice. Cook for 10 minutes until the pumpkin is completely broken down. Add the stock to loosen the mix. Remove the lemongrass. Blend until completely smooth and pass through a chinoise. Set aside until needed.