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
1/2 tsp black pepper
25g coriander leaves, to garnish
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.