This soup is soo delicious. This recipe comes from Mediterranean: Food of the Sun, a book by Jacqueline Clark and Joanna Farrow.
I used lots of fresh ginger in my version and, true to form, I upped the garlic to four cloves. This will be the perfect thing to make when one of us gets sick. Also I served my soup with a spoon of honey because mine was so gingery it was bitter. A little sweet and it was perfect.
Spicy Pumpkin Soup (serves 4)
2-pound pumpkin, peeled and seeds removed
2 tablespoons olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
3 3/4 cups vegetable stock
freshly ground black pepper
cilantro leaves, to garnish
4 tablespoons plain yogurt, to serve
1. Cut the peeled pumpkin into chunks. Heat the olive oil in a large pan and add the sliced leeks and garlic. Cook gently over low heat until the vegetables are softened.
2. Stir in the ginger and cumin and cook, stirring, for another minute. Add the pumpkin and the vegetable stock and season with freshly ground black pepper.
3. Bring the soup to a boil and simmer for about 30 minutes, until the pumpkin is tender.
Process in batches, if necessary, in a blender or food processor.
4. Warm the soup through again, being careful not to bring to a boiling point, and serve in warmed individual bowls, with a swirl of yogurt. Garnish with cilantro leaves.