- PrepPreparation time
- CookCooking time
- ServesServes
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 4 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 2 leeks, trimmed, washed and finely sliced
- 1 teaspoon ground ginger
- 1 small red chilli, seeds removed, finely chopped
- 1 teaspoon ground cumin
- 900g pumpkin, peeled and diced into 2-3cm chunks
- 4 cups chicken or vegetable stock
- Pepper, to taste
- Coriander leaves and natural yoghurt to serve
- Heat the oil in a large pot and add the garlic and leeks. Cook gently until softened.
- Add the ginger, chilli and cumin and cook, stirring for a further 1 minute.
- Add the pumpkin and stock. Add pepper to taste.
- Bring to the boil and simmer. Cover and cook for 30 minutes, until the pumpkin is tender.
- Blend the soup in your blender
- Serve topped with coriander leaves and a large dollop of natural yoghurt.