Spicy Pumpkin Soup

What are you thinking when you read "Pumpkin Soup". I wasn't impressed either. But, apparently, it gives you boost of energy. Or, maybe, it was ginger in the recipe. Anyhow, it is one fragrant and spicy winter soup..

Ingredients:
2 pounds 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 chicken stock
salt and ground black pepper
coriander leaves and plain greek youghurt, to garnish

1) Pumpkin needs to be peeled and cut into chunks. We used "munchkin" variety. Difficulty of peeling it was well rewarded by its rich nutty wintery taste.
2) Heat the oil in a large pan, add the leeks and garlic and cook until softened
3) Add the ginger and cumin and cook for another minute
4) Add pumpkin and chicken stock, season with salt and pepper. Bring to boil and simmer for 30 minutes or until pumpkin is tender.
5) Cool down and blend.

To serve, you want to heat it up and garnish with spoonful of yoghurt and coriander leaves.
Enjoy on a winter evening with a bread roll of you choice!

From the book "150 Mediterranean Recipes" by Jacqueline Clark & Joanna Farrow