Spicy Pumpkin Soup

Pumpkin is a popular vegetable all over Africa and the Easter Mediterranean.

It is so easy to grow, providing not only the fruit, but the leaves as well, which are popular in African cooking. 

This soup uses the fruit, which is spiced with ginger and cumin to give it a bit of a bite. 

Ingredients:

900g pumpkin

10ml olive oil

2 leeks, trimmed and sliced

1 garlic clove, crushed

5ml ground ginger

5ml ground cumin

900ml vegetable stock

Sea salt and freshly ground black pepper

Fresh coriander leaves to garnish

60ml natural yoghurt to serve

Method:

Carefully peel the pumpkin with a sharp knife. Remove the seeds and cut the pumpkin flesh into 1 inch 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 chunks, the stock and seasoning. Bring to the boil, reduce the heat and simmer for about 30 minutes, or until the pumpkin is tender.

Allow to cool slightly, then blend the soup with a stick blender until smooth. Reheat the soup before serving in individual warmed bowls, with a swirl of yoghurt and a garnish of coriander leaves.

Serves 4