SPICY PUMPKIN SOUP

Serves 4

900g pumpkin, peeled and seeds removed
30ml / 2 tbsp olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
5ml / 1tsp ground ginger
5ml / 1 tsp ground cumin
900ml / 1 ½ pints chicken stock
Salt and ground black pepper
Coriander leaves, to garnish
60ml / 4 tbsp natural yogurt, to serve

1. Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.

2. 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 minutes, until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.

3. Reheat the soup and serve in a warmed individual bowls, with a swirl of yogurt and a garnish of coriander leaves.