Spicy Greek Pumpkin Soup

Great for using fall pumpkins. No pumpkins? no problem - use canned pumpkin and a bit less stock. Taken from greek cooking by salaman.

Cut pumpkin into even sized chunks.

Heat oil , cook leeks and garlic until softened.

Add ginger and cumin , stir for another minute.

Add pumpkin chunks and stock , season with salt and pepper.

Bring to boil then simmer for 30 minutes or until pumpkin is tender.

Process soup in blender or with immersion blender.

Reheat gently , ladle into 4 bowls.

Swirl a tbs of greek yogurt into each bowl , garnish with fresh cilantro leaves.

pumpkin, extra virgin olive oil, leeks, garlic clove, ginger, cumin, chicken stock, salt and pepper, cilantro leaf, greek yogurt