Spicy Pumpkin Soup

By Bexter

Ingredients

• Serves 4
• 900 g 2 lb pumpkin, peeled and seeds removed
• 30 ml 2 tbsp olive oil
• 2 leeks, trimmed and sliced
• 1 garlic clove, crushed
• 5 ml/l tsp ground ginger
• 5 ml/l tsp ground cumin
• 900 ml 3 3/4 cups vegetable stock
• freshly ground black pepper
• fresh coriander leaves, to garnish
• 60 ml/4 tbsp live natural yogurt, to serve

Preparation

Step 1

1 Cut the peeled pumpkin into
chunks. Heat the olive oil in a large
pan and add the sliced leeks. and garlic.
Cook gently over a low heat until the
vegetables are softened.
2 Stir in the ginger and cumin and
cook, stirring, for a further minute.
Add the pumpkin and the vegetable
stock and season with freshly ground
black pepper.
3 Bring the soup to the boil and
simmer for about 30 minutes, until
the pumpkin is tender. Process in
batches, if necessary, in a blender or
food processor.
4 Warm the soup through again,
being careful not to bring to
boiling point, and serve in warmed
individual bowls, with a swirl oflive
natural yogurt. Garnish with fresh
coriander leaves.