Spicy Pumpkin Soup
900g/2 lb pumpkin, peeled and seeds removed
30ml/2 tbsp olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
5 ml/1 tsp ground ginger
5 ml/1 tsp ground cumin
900ml/1½ pint/3¾ cups, chicken stock
salt and ground black pepper
coriander leaves, to garnish
60ml/4 tbsp natural light yogurt, to serve
Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.
Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season with salt and pepper. Bring to the boil and simmer for 30 mins, until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.
Reheat the soup and serve in warmed individual bowls, with a swirl of yogurt and a garnish of coriander leaves.