In a large soup pot, heat the oil over medium. Sauté the onion, ginger, garlic, lemongrass and chili peppers for 3 minutes, until lightly browned. Add the Farmer’s Market Organic Butternut Squash and stock and bring to a boil. Lower to a simmer and cook for 35 to 40 minutes, stirring occasionally until the all the vegetables are tender. Add the chopped tomato, minced cilantro and lime juice. Serve with additional cilantro for garnish. Sprinkle with pumpkin seeds.