Stove Top

Spicy Pumpkin Soup

Spicy Pumpkin SoupIngredients

500g pumpkin (peeled and seeds removed)

4tbsp olive oil

150g leeks, sliced

2 cloves garlic, chopped

1tsp ginger, chopped

1tsp cumin powder

2 pints (about 1 litre) chicken stock

1tsp salt

1/2 tsp black pepper

100ml yoghurt

25g coriander leaves, to garnish

Method

Cut the pumpkin into chunks. Heat oil in a pan. Add garlic, ginger, and leeks and cook gently until soft.

Add cumin, salt, pepper, and the pumpkin and stir well. Add chicken stock, bring to boil and simmer until pumpkin is soft for about 30 minutes.

Allow to cool slightly. Process the soup in a blender.

Reheat the soup, remove from heat, and ladle into soup bowls. Sprinkle coriander leaves.

Serve with a dollop of yoghurt and freshly cracked black pepper.

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